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Jim Tarantino
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Juniper- Lemon Marinade
from Marinades(Crossing Press, 1992)

Try this marinade with sautéed haddock, flounder, or halibut. The marinade has a nice tartness with touches of a savory gin and lemon flavor mixed with herbs.


  • 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.

Yield: 1 cup

Recommended cuts: Fish steaks (2 to 4 hours)

Jim Tarentino recreates marinades and flavoring pastes from all over the world, and provides instructions for preparing delicious seafood, poultry, meat, vegetables, and cheese - indoors and out. You can grill, steam, saute, broil, and bake with confidence that the marinade will provide the moisture and flavor you need without the added fat. Just assemble the marinade and leave your food in the refrigerator to soak up the flavors while you go to work. Then at dinnertime, it's a simple matter of cooking up these tenderized, flavor-filled foods.

Jim Tarentino is the author of Sorbets! For the past few years, he has prepared his outstanding recipes in Philadelphia's "The Book and Cook" festival.

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