Sicilian Lemon Marinade

Yield: MAKES ABOUT 1 1/2 CUPS

Ingredients

• 2/3  cup  extra-virgin olive oil
• Zest of 2 large lemons, removed in wide strips with a vegetable peeler
• 3  bay leaves
• 3  large rosemary sprigs, cut into 1-inch lengths
• 1/2  teaspoon  cracked black peppercorns
• Kosher salt
• 1/3  cup  fresh lemon juice
• 1/3  cup  water

Preparation

In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water. Applications: Use as a 1-hour marinade for swordfish, tuna or shrimp, or to marinate veal, chicken or pork for up to 4 hours before grilling, broiling or sautéing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.