March 5, 2010

Fish Marinades



Last Friday, I posted a recipe for Bluefish Salad and I got many comments on my various sites. The most surprising – most folks think bluefish, because of its strong taste, is nothing more that a trash fish. Then there are the few that knew otherwise. Like shark, the choice flesh lies close to and along the backbone and fillets from this area are what most folks eat.

I always find stronger tasting fish respond well with a marinade. Most, but not all, are somewhat oily which means a higher level of omega-3 and omega-6 fatty acids, essential in health yet these types of fish contain low levels of saturated fat. Marinating works wonders in enhancing and adding flavors to mild and strong tasting fish. These types of fish, to name a few, are the Atlantic Mackerel, Black Sea Bass, Bluefish, Florida Mahi-Mahi, Haddock, Herring, King Mackerel, Orange Roughy, Pompano, Red Salmon, Shark, Spanish Mackerel, Swordfish, most Trout and fresh Tuna.

The following marinades are perfect in adding that little extra flavor. Like all marinades, if using to baste the meat while cooking, be sure to bring it to a boil before reusing. Cook your fish on the grill, on the stove using a grill type pan or in the oven under a very hot broiler. Always remove fish just as it starts to flake easily with a knife as it continues to cook a few more minutes. Test the meat all the way through. You can always put it back on but once it’s overcooked there is no turning back.

If grilling, enhance the flavor even more by adding soaked wood chips of fruit woods like apple, cherry or pear. Use twigs from sassafras or citrus trees, grapevine and stalks like mint, rosemary and fennel. I hope you find at least one favorite – Enjoy!

Fish Marinades

L.A. (Lower Alabama)
for 6 steaks or fillets

1/3 cup low sodium soy sauce
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
2 teasspoons Dijon style mustard
1 to 2 tablespoons Cajun spice mix
1/2 cup canola oil
1 garlic clove, minced or pressed
    Combine all, except the oil, in a non-reactive bowl. Whisk in the oil a little at a time to emulsify. Marinate in the refrigerator for 3 to 4 hours.

    Greek
    for 2 steaks or fillets

    2 tablespoons olive oil
    2 tablespoons white wine vinegar
    2 green onions, thinly sliced
    1 garlic clove, minced and crushed
    1 tablespoon crushed fresh rosemary or 1/2 teaspoon dried
    1 tablespoon minced fresh mint
    1 teaspoon minced oregano
    1/4 teaspoon salt
      Combine all in a bowl whisking to mix. Marinate for 1 hour at room temperature.

      Asian
      for 4 steaks or fillets

      1/2 cup dark sesame oil
      1 1/2 tablespoons fresh lemon juice
      1 leek, washed and finely chopped
      2 tablespoons fresh coriander leaves (cilantro)
      1/4 teaspoon ground pepper
      Dash of ground cinnamon
      1 teaspoon fresh ground ginger root
      2 tablespoon rice vinegar
        Mix together completely. Marinate for 2 hours refrigerated.

        Italian
        for 4 steaks or fillets

        2 tablespoons soy sauce
        2 tablespoons fresh orange juice
        1 tablespoons olive oil
        1 tablespoon tomato paste
        1 tablespoon minced parsley
        1 garlic clove, minced
        1/2 teaspoon fresh lemon juice
        1/2 tablespoon crushed oregano
        1/4 teaspoon pepper
          Incorporate all ingredients with a whisk. Marinate turning once for an hour at room temperature.

          Mexican
          for 2 steaks or fillets

          1 tablespoon orange zest
          Juice from 1/2 an orange
          1/4 cup olive oil
          1/4 cup fresh cilantro leaves
          1/2 teaspoon salt
          Dash of cayenne
          1/8 teaspoon ground cumin
          1 teaspoon oregano
          1 tablespoon limejuice
          1 jalapenos, seeded
          1 green onion, trimmed
            Mix in a blender for 30 seconds. Marinate for 2 to 4 hours refrigerated.

            Floridian
            for 4 steaks or fillets
            This is really a glaze, not a marinade

            2 tablespoons soy sauce
            2 tablespoons vegetable oil
            Fresh ground black pepper
            6 tablespoons freshly squeezed orange juice
            6 tablespoons freshly squeezed lemon juice
            2 tablespoons orange marmalade
            1/2 teaspoon celery salt
            1 teaspoon fresh ground ginger
            1/4 cup vegetable oil
              Brush fish with the soy sauce and vegetable oil on both sides. Sprinkle with pepper. Let stand while preparing glaze.
              Boil orange and lemon juices, marmalade, celery salt and ginger in small saucepan about 5 minutes until reduced to 4 tablespoons, stirring occasionally. Cool slightly and mix in 1/4 cup vegetable oil.
              Place fish under an oven broiler or grill over a hot fire. Brush with 1/2 of glaze and cook 3 minutes then turn. Brush on the remaining glaze, cook until just opaque and fish flakes easily, about 4 minutes.

              9 comments :

              1. Wow now this is heaven for my hubby and me, can't wait for it to get warmer to surf fish, and your list is everything he catches including shark last year. Thanks for these marinades, we do throw back alot since I have no idea about the bleeding them and what parts to cook you need to move closer! I love your wisdom and fantastic knowledge on cooking everything and anything especially my fav seafood! and I learn something everyday!!!!

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              2. I love all of your marinade but I think the Greek one is really calling my name!

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              3. Awesome post on marinades that are good for fish including, your stronger more 'fishy' smelling fish. Thanks for sharing!

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              4. Excellent info on marinades - I'm looking forward to trying some I haven't done before especially the Greek and L.A. ones!

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              5. This is a very nice selection of marinades that would be great on chicken as well as fish...I do believe I will have to try the Floridian marinade this weekend. Thanks for the inspiration!

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              6. I am normally fine with even the strongest flavored fishes, and these marinades look wonderful. I'm sure I could handle blue fish marinated in any of these styles.

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              7. Ok. I know I already posted here but I had Wahoo last night. Actually for the first time someone caught it. Kind of tasted like tuna, firm, not sure if its an oil fish or just a white sword fish kind. Tried the italian marinade, on some it was very good, fried some in panko greasy as all heck....not sure what you would recommend, are you familiar with that one? Not on the list...thanks for these awesome marinades, love the information, your my fish doctor now~

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              8. @pegasuslegend - thanks Claudia - what I know about wahoo is that it is a fine catch, fun to land and good eating, more like the swordfish - knowing your taste, from above I think I would use the Mex marinade and on the grill ...I think the acid of lemon and heat of peppers would do just fine...be sure to use the oil on wahoo, esp steaks

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              9. thanks Drick good info, will diffinitely try that next time although this marinade was very tasty and my husband and I loved it, the mex mix sounds like it would be perfect. Should have called in my lifeline before hand ha ha....thanks again.....

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