This recipe is kosher for Passover.
Lemon Garlic and Wine Marinade
Eileen Goltz | Pareve
- ⅔ cup dry white wine
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 3 medium cloves garlic, smashed
or 2 Tablespoons fresh garlic, minced
or 1½ teaspoon dried herb of choice
- Grated rind of 1 lemon
- Combine all ingredients in a small bowl.
- Pour the marinade over fish or poultry in a shallow glass dish or heavy plastic bag.
- Cover dish or seal bag and refrigerate for up to 3 hours while marinating.
Makes about 1¼ cups