This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

　　

Ingredients

makes 2/3 cup, enough for 2 pounds meat or fish

　　3 tablespoons fresh lemon juice

　　3 tablespoons dry white wine

　　2 tablespoons extra-virgin olive oil

　　1 bunch fresh thyme (12 to 15 sprigs)

　　2 shallots, thinly sliced

　　1 lemon, sliced into 1/4-inch rounds

　　Coarse salt and freshly ground pepper

　　

Step 1

Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning the meat occasionally.

　　

Step 2

Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.