Lemon-Soy Vinaigrette

cathy tate


When my husband was diagnoised with pancreatitis, we had to switched to a very low fat diet. We began eating alot more baked and grilled fish. This recipe is my favorite marinade for any type of light, white fish.

★★★★★ 1 vote
10 Min


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2 clove
garlic, minced
1/4 c
fresh lemon juice
1/4 c
soy saue
1 tsp
1/4 tsp
sea salt
1/4 c
olive oil

How to Make Lemon-Soy Vinaigrette


  • 1In a small bowl combine minced garlic and next 4 ingredients. Slowly whisk in olive oil until emulsified. Store in an airtight container 1-2 days. Remove from refrigerator and wish briskly to re-emulsify. Pour over (for oven bakeing) or brush over continuously (for outdoor grilling). I prefer to bake my fish using this recipe.

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About Lemon-Soy Vinaigrette

Course/Dish: Marinades
Main Ingredient: Tofu/Soy
Regional Style: American

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