Jewels says: "OK, I have to admit. I use this recipe a lot. I mean, a lot. It's a simple concoction that makes everything taste bright and fresh—not just on fish! I do use it on all kinds of fish and shrimp, first as a marinade and then I spoon some on
Servings: Makes about 1 1/2 cups
  • 1 shallot
  • 1/2 bulb fennel
  • 1 cup extra-virgin olive oil
  • 1 lemon , zested
  • 1 lime , zested
  • 1/2 tsp. salt
  • A few cranks of a pepper mill
  • A few crushed pink peppercorns
  • Optional additions:
    • 1 tsp. curry powder (or to taste)
    • Handful fresh Italian parsley or dill
    • 1/2 stalk lemongrass , finely chopped
    1. Cut the shallot and fennel in tiny dices (or process in a blender) and add all the other ingredients, including any optional ones you desire.

    This will keep for a few days so make a batch and use it more than once!

    Jewels' Smart Idea
    For salads, I add this marinade to red quinoa and toss it in with cucumbers or tomatoes to spice them up. It also makes a wonderful marinade to grill tomatoes.

    Recipe from The Family Chef by Jewels and Jill Elmore, courtesy of Celebra Books, an imprint of Penguin Group (USA).


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