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The Only All-Purpose Marinade And Brinerade Recipe You Need For Seafood And Vegetables

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Vegetables on sheet pan

As I explain in my article on the science and myths of marinades, they don’t penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created. I have added more salt to to make it into a brinerade. Best of all, it allows the flavor or seafood and veggies to come through without burying them under strong flavors. Click here to see how to use it to make wonderful Tuscan style ribs. Elegant.

Marinade/Brinerade Recipe For Seafood And Veggies: Mrs. Meathead's Italian Marinade


vegetable marinade
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2.91 from 21 votes
This is my standard marinade for seafood and vegetables such as zucchini and eggplant. I occasionally use it on pork or chicken.

Course:
Marinades
,
Sauces and Condiments
Cuisine:
Italian

Makes:

Servings: 3 cups

Takes:

Prep Time: 5 minutes

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Combine the vinaigrette, salt, and water. I keep it in a bottle in the fridge for months. Shake well before using.

Related articles

Published On: 12/6/2019 Last Modified: 2/10/2022

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  • Meathead, BBQ Hall of Famer - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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