This Greek Grilling Marinade is fast to put together and quite delicious, particularly with fish. It lends its tart lemony zing to meaty white fish like hake, cod, or grouper and can totally transform... tilapia. It’s good with chicken, too.
In a small mixing bowl, combine olive oil, lemon juice and zest and the capers. Mix with a wire whisk to combine.
Transfer to a gallon-sized zip-lock bag. Add the whole sprigs of herbs and the chives.
Place your meat or fish in the bag with marinade mixture. Seal and refrigerate. Marinate fish for up to 30 minutes, chicken up to 2 hours (see Chef Tips).
Make sure to marinate fish or chicken for the recommended times in this recipe. A few extra minutes won’t hurt, but if left to marinate for too long, the acid in lemon juice will continue breaking down the proteins in fish and chicken, which can result in a mushy texture.