I love marinaded fish on the grill. Anybody got some good marinades they like? I'm looking for one for Mahi, but anything you like I will try!!
Marinades
- Thread starter jeadiver
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gj62
Contributor
My marinades tend to come from whatever I have on-hand. I also tend not to measure - so these are just guesses. Here's one I use for salmon...
2" piece ginger - finely grated
2 T Honey
2 T Rice wine vinegar
juice of 1/2 lemon
1/2 C olive oil
1/4 C Soy sauce
1 t sea salt
The key for any marinade is to insure the fish (or meat) is coated. So rather than trying to do it in a bowl or dish, I mix in a bowl then put the marinade in a freezer bag, plop in the fish, and seal after I squeeze out the air.
2" piece ginger - finely grated
2 T Honey
2 T Rice wine vinegar
juice of 1/2 lemon
1/2 C olive oil
1/4 C Soy sauce
1 t sea salt
The key for any marinade is to insure the fish (or meat) is coated. So rather than trying to do it in a bowl or dish, I mix in a bowl then put the marinade in a freezer bag, plop in the fish, and seal after I squeeze out the air.
H2Andy
Contributor
i like to keep it simple, so i use vinegar, salt, pepper, and cillantro to marinade EVERYTHING i grill. so fa so good.
Bob3
Contributor
Quick & easy, (to the point of cheating), try some Italian salad dressing as a marinade.
It works in a pinch if I'm too lazy to mix up a batch of "real" marinade.
========================
Here's a nice marinade with a Carribean slant that works well on fish and chicken:
7 tablespoons freshly squeezed orange juice
5 tablespoons rice or distilled vinegar
3 scallions, coarsely chopped
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons grated orange rind
1 tablespoons ground cumin
4 tablespoons olive oil
2 jalapeno chiles,
seeded and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Substitute 1 habanero for the jalapenos if you're brave
Combine all ingredients and blend or process to form a smooth paste. Let sit an hour or so to blend flavors
Marinate meat at least an hour, or overnite if possible.
It works in a pinch if I'm too lazy to mix up a batch of "real" marinade.
========================
Here's a nice marinade with a Carribean slant that works well on fish and chicken:
7 tablespoons freshly squeezed orange juice
5 tablespoons rice or distilled vinegar
3 scallions, coarsely chopped
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons grated orange rind
1 tablespoons ground cumin
4 tablespoons olive oil
2 jalapeno chiles,
seeded and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Substitute 1 habanero for the jalapenos if you're brave
Combine all ingredients and blend or process to form a smooth paste. Let sit an hour or so to blend flavors
Marinate meat at least an hour, or overnite if possible.
DennisS
Contributor
Italian Dressing
My hubby made me promise not to tell his fishing buddies I marinated his Walleye in Cranberry Vinaigrette salad dressing. I often buy whatever unusual salad dressing is on sale and use it as a marinade for either fish or chicken.
A homemade standby courtesy of a co-worker:
1 cup white wine
1/3 cup Zesty Italian dressing
optional:
1 dash Worchestershire sauce
2 dash hot sauce
minced garlic or garlic powder to taste (onion powder and cayenne pepper work well too)
Ber
A homemade standby courtesy of a co-worker:
1 cup white wine
1/3 cup Zesty Italian dressing
optional:
1 dash Worchestershire sauce
2 dash hot sauce
minced garlic or garlic powder to taste (onion powder and cayenne pepper work well too)
Ber
gj62
Contributor
Salad dressing do make good, easy marinades - don't be afraid to add to them though. Most marinades, if you taste them, have *much* more flavor/acidity than salad dressings. They have to to impart flavor to cooked foods (rather than salad dressings, that you eat "as-is").
Flavor transfer in marinades is accomplished by acidity breaking down the texture of the meat (tenderizing & imparting flavor at the same time).
So add extra vinegar, lemon or lime juice. Throw in more garlic (or ginger). Add more soy, etc. With the exception of cayenne or other hot spices, you usually will have to add 1/2+ teaspoon to impart the flavor through a marinade...
Flavor transfer in marinades is accomplished by acidity breaking down the texture of the meat (tenderizing & imparting flavor at the same time).
So add extra vinegar, lemon or lime juice. Throw in more garlic (or ginger). Add more soy, etc. With the exception of cayenne or other hot spices, you usually will have to add 1/2+ teaspoon to impart the flavor through a marinade...
A really quick marinade for fishy tasting fish (oily fish) is milk and worchestershire sauce. Let it soak over night. It does a good job of pulling the oil out and reducing that fishy flavor that some people find objectionable.
Add 3 or 4 or 5 shakes of the bottle to about 2 cups of milk.
TwoBit
Add 3 or 4 or 5 shakes of the bottle to about 2 cups of milk.
TwoBit
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Not for the grill, but good...
Mahi Mahi A La Marama
From the Kitchen of:
Phoebe Beach from Don the Beachcomber
Ingredients:
mahi mahi
olive oil for marinating
flour for dusting
pepper, salt, ajinomoto, onion salt to taste
2 Tbs. butter
2 Tbs. olive oil
1 1/2 oz. vermouth
3 green onions, chopped
juice of 1 lime
Instructions:
Marinate mahi mahi in olive oil for 2 hours. Lightly dust with flour. Sprinkle with salt, pepper, ajinomoto and onion salt. Fry in half butter and olive oil. Pour into a glass 1 1/2 oz. vermouth. Chop in green onions and add the lime juice. Toss into pan and add vermouth. Tightly close lid for 1 minute. Serve immediately.
Mahi Mahi A La Marama
From the Kitchen of:
Phoebe Beach from Don the Beachcomber
Ingredients:
mahi mahi
olive oil for marinating
flour for dusting
pepper, salt, ajinomoto, onion salt to taste
2 Tbs. butter
2 Tbs. olive oil
1 1/2 oz. vermouth
3 green onions, chopped
juice of 1 lime
Instructions:
Marinate mahi mahi in olive oil for 2 hours. Lightly dust with flour. Sprinkle with salt, pepper, ajinomoto and onion salt. Fry in half butter and olive oil. Pour into a glass 1 1/2 oz. vermouth. Chop in green onions and add the lime juice. Toss into pan and add vermouth. Tightly close lid for 1 minute. Serve immediately.
jeadiver:
Badia makes an excellent Mojo that is full of great natural ingredients like orange juice, spices, etc.
Of course nothing is complete without some extra garlic! :kwijl:
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