How do I marinate fish?!
How do I marinate fish?
Answers:
Carefully with as little citrus as possible, as the lime, orange, and lemon juices will cook the fish. An easy marinade would be any of the vinaigrette's found in the salad dressing isle. Once the fish has marinated for about twenty minutes ( fish doesn't take long to marinate) then you can add some citrus just before you cook it or just after its been cooked. Its really your preference. Good Eating!
Very carefully.
Depends on what you want to do with the fish. For deep frying, sprinkle salt, tumeric powder and chilli powder, this is delicious.
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You can marinate with wine, Italian dressing and the like. The main difference in marinating fish as compared to meat is the time. Fish or shell fish should only marinate up to an hour.
Too much marination will make the flavor too intense for delicate fish.
Below is a great recipe for shrimp that I hope you like.:
Thai Marinated, Skewered and Grilled Jumbo Shrimp
24 jumbo shrimp, peeled and deviened
2 cups coconut milk
1/2 cup lime juice
1/4 cup Thai fish sauce
4 tablespoons sriracha sauce
1 tablespoon tamarind paste
1 tablespoon lime zest
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon kosher salt
6 (6 or 8-inch) bamboo skewers
Vegetable oil, for oiling grill
Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you marinade the shrimp.
Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional 3 minutes, while basting, on the second side. Serve while hot.
WHEN MARINATING THE ACID IN THE MARINADE HELPS BREAK DOWN THE FLESH OF FISH AND THE OIL HELPS THE ACID AND SPICES TO TRAVEL INTO THE FLESH OF FISH. FISH NEEDS NO MORE THAN 20 MINUTES MARINATING TIME. THIS SAME FORMULA APPLIES TO MEAT BUT MEAT REQUIRES LONGER MARINADE TIME, OFTEN AS MUCH AS TWO DAYS.
WITH THAT IN MIND CHOOSE THE MARINADE INGREDIENTS YOU NEED TO GIVE THE FLAVOR YOU WANT. PERHAPS OLIVE OIL AND LEMON FOR WHITE FISH AND DARK SESAME OIL AND PICKLED GINGER FOR SALMON.
THERE IS A FISH DISH CALLED SEVICHE THAT COOKS THE FISH CHEMICALLY BY MARINATING THE INGREDIENTS TOTALLY IN LEMON OR LIME JUICE UNTIL THE CITRUS JUICE HAS ACTUALLY COOKED THE FISH. IT IS WORTH TRYING ESPECIALLY IF YOU LIKE SUSHI. ANY GOOD MEXICAN OR SOUTH AMERICAN COOK BOOK SHOULD BE ABLE TO GIVE YOU A GOOD SEVICHE RECIPE