This marinade is incredibly versatile. It works well on almost all types of fish, seafood such as shrimp and scallops, steaks and chicken (parts or the whole bird, if using a rotisserie). It’s also fantastic on grilled vegetables, turning them into a very tasty vegetarian meal.
|1/2 cup olive oil||2 tablespoons chopped fresh mint leaves|
|1 tablespoon grated fresh lemon zest (from 1 or 2 lemons)||1 tablespoon chopped fresh dill|
|1/2 cup fresh lemon juice||2 small garlic cloves, chopped|
|1 cup whole basil leaves, loosely packed||1 teaspoon kosher salt|
|1 cup parsley leaves, loosely packed||1/2 teaspoon ground black pepper|
In a small bowl, combine the olive oil, lemon zest and lemon juice. Set aside.
In the bowl of a food processor, pulse the basil, parsley, mint, dill and garlic until finely chopped. While the machine is still running, slowly drizzle in the reserved olive oil mixture until well combined. Add the salt and pepper. Adjust with additional salt if desired.
Brush on or marinate fish and seafood no more than 30 minutes prior to grilling. If using with chicken, vegetables or beef, brush on or marinate up to 4 hours in advance. Drain off the marinade slightly before grilling.
Grill over medium-high heat—if your grill is too hot, the herbs will burn too quickly.
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