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Juniper-Lemon Marinade (P)
Source: Jim Tarantino from "Marinades "(Crossing Press, 1992)
Yield: 1 cup

1 tablespoon juniper berries, crushed
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3 tablespoons gin
1/3 cup of safflower oil
2 shallots, minced
1 bay leaf, crushed
1/2 teaspoon chopped fresh thyme
2 to 3 tablespoons chopped flat-leaf parsley

Combine the juniper berries, lemon juice, lemon zest, and gin in a non-reactive mixing bowl. Whisk in the oil a little at a time. Add the shallots, bay leaf, thyme, and parsley.

Recommended for use on fish steaks (2 to 4 hours).

Poster's Notes:
I've had something very similar to this, with flounder that was cooked over a charcoal fire. At the time I was told it was just gin and lemon juice with onions, garlic, etc. Since gin is flavored with juniper, it makes sense that it's an ingredient in the marinade.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A