1 – 2 – 3 Marinade

A MyHogan creation, gets its name from: one tablespoon Seasoning, two tablespoons Acid, and 3 tablespoons Oil Olive.

Use this simple principle to make a basic marinade whether for chicken, fish, pork, or steak. Just use the appropriate seasoning and acid ingredients for the type of meat.

Makes enough marinade for 1 or 2 pounds of meat or fish.


  • 1 tbsp Seasoning: McCormick’s GrillMates Montreal Chicken or Steak; Szeged’s Chicken, Fish, Rib, or Steak Rub; Old Bay Seasoning
  • 2 tbsp Acid: for Chicken or Pork, use White Wine Vinegar; for Fish use Lemon Juice; for Steak use Red Wine Vinegar or even Balsamic Vinegar
  • 3 tbsp Olive Oil


  • Wisk ingredients in a small bowl until well blended.
  • Brush meat side of fish fillet with Marinade.
  • Marinate Chicken, Pork or Steak at least 1 hour, the longer the better; Fish for 15 to 30 minutes.
  • Discard left over marinade.
  • Bake or grill as usual.

Rosemary Garlic Lemon Marinade – great for fish

  • 2 tsp Garlic Salt
  • 1/2 tsp Crushed Rosemary
  • 1/2 tsp Coarse Ground Black Pepper
  • 2 tblsp Lemon (RealLemon) Juice
  • 3 tblsp Olive Oil

(Remember 3 teaspoons equals 1 tablespoon

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