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.