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This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base. It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes. Use it on chicken or pork to brighten up the flavors while grilling. Just soak your meat of choice in the marinade for 30 minutes and prepare as desired. You’ll find this an indispensable recipe in your kitchen. Marinade Recipe: 1/2 cup cilantro leaves, parsley or tarragon 1 lemon 1/8 cup white wine, optional 3/4 cup olive oil 1 teaspoon garlic puree or 1 clove minced garlic Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade. Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic. Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion. When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.
Marinade-Lemon Herb
January 12th, 2013 
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Yes. Same plant. Coriander are the dried seeds and Cilantro are the fresh leaves. A lot of history behind this herb…. =]
@cacahuatotito
Hello. I would keep in the fridge for a week and you can freeze it as well. My freezer is always stocked with marinades. =]
I have a question chef, Can I marinate two sirloin steak pieces overnight for about 8 hours?
Sounds great. Thank you for sharing this!
Hey,Id like to give you a marinade recipe that koreans use(im half korean) for bulgogi or beef short ribs,it also helps to tenderize the meat:
Ingredients:
Asian pear or 2 bosc pears
1/3 cup of soya sauce
a small onion
5 cloves garlic
1 tbs honey
sesame oil
use a food processor to mix it and it is usually used for beef short ribs but I think it would be good with any meat!soak the meat overnight
What is the emulsifier in this recipie? im confused as surely the emulsifier is whats stopping the oil separating from the other ingerdients as simply mixing the ingredients together is only tempary meaning the mixture will break apart again especially if you leave it for 30 minutes.
I wonder if this tastes like Nandos? Anyone had it with chicken? If you have, does it taste like Nandos?
came out good im looking for more of a creamy type of herb
Speak for yourself sir! I found this video to be very informative and understanding. Thank you “ChefTips”!
What is the purpose of a miranade? To add flavor to the food? I know it sounds stupid but that’s why I’m trying to learn how to cook.
1 part acid
2 parts oil
add in some taco bell hot sauce packets
and finally some spices
(aka, stop being a dick!) YOU TELL ‘EM CHEF! ha ha ha!
Check out my fajita marinade.
Do you have one for beef
Sure!
Do u kno if this would work w/ lime? Pls advise
What’s the emulsifier? The garlic?
I marinate with those ingredients alot but the zest is a good idea. Havent tried that yet
Thanks for sharing your marinade idea.
There are many, many ways to make marinades.
It would be great to see you use your youtube channel to make some encouraging videos. Maybe you could make a video that would inspire your audience.
Explaining the basis of marinade making (1 part acid, 2 part oil, rest is flavor) would’ve been more informative to your audience. Encouraging them to explore and experiment would’ve inspired them; apple cider with peanut and sesame seed oil with star anise for flavor, or a simple vinegar and vegetable oil with pepper; why not?
“Ever wanted to make a great marinade?” This question works because most people know nothing of marinades. Give them the basics, they’ll love you.
You’re welcome. Thanks for the nice comment!
That’s a very nice idea.
Thank you
looks good, how long would you marinade tilapia?
Thanks Chef, I always wondered. I have a recipe for Chicken Piccata, would that be chardonnay as well?
It depends on what you are cooking. For this marinade recipe, I use a Chardonnay.