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Marinades For Fish

Note: The first three recipes are adapted from a  Washington Post recipe that calls for 1 pound salmon, swordfish, or halibut.  Planter is boycotting swordfish, because they are overfished in the U.S.  We are also lucky to have a regional fish market who offers wild salmon.  Farm-raised salmon are several dollars cheaper per pound than wild salmon, but a recent (2004) study in Science Journal shows they have dangerously high levels of cancer-causing chemicals.    Their taste cannot compete with wild salmon.  For trout, skip the oil and add more lemon juice, some minced garlic and 1 T each Dijon mustard and chives. Marinate filets for one hour, then grill or broil.  Serve with plain or spiced rice or tabouleh.  See also Vinaigrettes and Dressings.

1. Indian

1/2 t each turmeric and ginger
1 clove garlic, minced
2-3 T freshly ground lemon juice

2 T lemon juice
1/4 cp olive oil
1 t salt
1/8 t pepper

2. Herbal

1/2 t dried rosemary or thyme, crushed
1 clove garlic, minced
1 T Worcestershire sauce
1 T water

2 T lemon juice
1/4 cp olive oil
1 t salt
1/8 t pepper

3. Oriental

1/4 cp pineapple juice
2-3 T soy sauce
2 t lemon juice
1 T Worcestershire sauce
1 clove garlic, minced
1 T fresh ginger, if available
1/4 t pepper

2 T lemon juice
1/4 cp olive oil
1 t salt
1/8 t pepper

Whisk all ingredients together.
  

Note:  The following are adapted from  Mystic Seaport's Seafood Recipes Cookbook (ed., Ainslie Turner).   The citrus marinade is for swordfish kebobs, the second for cod, although the  author says halibut or bass could be substituted.  Red snapper is good, too.  The fish is marinated for several hours in the refrigerator, or at room temperature for 30 minutes, then grilled or broiled.

4. Citrus

1/2 red pepper, cut in 1/2" cubes
1/2 red onion, quartered

3 T rice vinegar
3 T water
4 T orange juice, freshly squeezed
4 T lemon juice, freshly squeezed
3 T lime juice, freshly squeezed
1 T Dijon mustard
2 T honey
3 T vegetable oil
  

5.  Spicy Fish Filets

2 cloves, crushed
10 peppercorns, crushed
1/2 t cumin
1 T hot curry powder

1 lemon, fresh squeezed
1/4 cp oil
1/4 cp white wine

2 garlic cloves, finely chopped
1 small onion, finely chopped