I'm not sure why, but I have been seriously craving all things lemon lately. I've been buying them in bulk and using them in everything.
(And no, family, I am not pregnant. Sorry to disappoint you.)
There are two recipes I have made lately that epitomize why I love cooking with lemon as you get a lot of bang for your buck. They are fresh, simple and so quick to prepare. One is a marinade for fish and the other is a delightfully simple salad dressing. Please do yourself a favor and try them both.
This recipe was developed by chef Jewels Elmore who works as a private chef for celebrities in LA. The marinade is very versatile and can be used with any type of seafood.
- 1 shallot
- 1/2 bulb of fennel
- 1 cup of extra-virgin olive oil
- 1 lemon, zested
- 1 lime, zested
- Juice from 1 lemon
- 1/2 tsp salt
- A few cranks of a pepper mill
- Cut the shallot and fennel into chunks. (Don't worry about them being pretty - just hack those suckers up.) Add all the ingredients into a food processor and pulse until well combined and a sauce-like consistency.
- Use as a marinade for fish, shellfish, etc. Marinate for a few hours (as long as you can).
**I used this marinade on tilapia fillets, and they were great. Because of how delicate tilapia is, I chose to broil mine in the oven for just a few minutes on each side. The sauce lends such a simple and fresh flavor to the fish that is also heart healthy! I served it with homemade risotto topped with fresh parsley. Divine!**
BUT WAIT - THERE'S MORE...
Here is a ridiculously easy salad dressing that will both impress and satisfy. You will never want to buy store-bought dressing again.
Lemon Salad Dressing:
In a small bowl, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup of freshly squeezed lemon juice (or more, if you like), the zest of one lemon and a generous amount of freshly ground black pepper. Once it is well combined, add to your favorite salad, toss and enjoy.
As my Italian Grandmother used to say: Mangia! Mangia! (EAT! EAT!)