This zesty and versatile lemon-pepper marinade works well on all kinds of meats, but is especially good on fish and poultry. The recipe can be multiplied for larger batches; cover and chill up to 1 week.
Makes about 1/2 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
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1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons white wine vinegar
2 tablespoons Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 tablespoons minced green onion
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon coarse-ground pepper
In a small container, mix lemon peel, lemon juice, vinegar, fish sauce, green onion, sugar, olive oil, garlic, and pepper.