Marinade for Fish: Recipe

Quick and Easy

This marinade for fish is quick and easy and I use it at least once a week. The marinade takes at most 5 minutes to make.  We use it primarily for swordfish which is my husband and kids’ favourite kind of fish. We prepare the marinated swordfish on the grill but you can also fry it indoors on a grill pan.The fish only needs to marinate for 25 minutes.

Marinade for Fish

Did you know the word marinade comes from the French and Spanish words to pickle in sea water?  I guess in theory all fish comes pre-pickled then… well at least the fish that is caught in the sea. Add a lot more flavour and help prevent the fish from drying out when cooking with this tasty marinade.  I like to have a cocktail (for my husband and myself) with seafood or a good glass of white wine.

Marinade for Swordfish

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup of marinade

Serving Size: n/a

A quick and easy marinade for fish.

Ingredients

  • 2 Garlic Cloves
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP freshly squeezed lemon juice
  • 1 TBSP Balsamic Vinegar
  • 1/2 TBSP Olive Oil
  • 1/2 TBSP Honey
  • salt
  • pepper

Instructions

  1. Finely chop the garlic cloves or push them through a garlic press.
  2. Squeeze 1/2 - 1 whole lemon until you have 1 TBSP of juice.
  3. Mix the garlic, lemon juice, Worcestershire sauce, balsamic vinegar, olive oil and honey together. Add a generous pinch of salt and pepper.
  4. Pour the ingredients into a dish large enough to fit the fish in as well.
  5. Pat the fish dry with a paper towel.
  6. Put the fish in the marinade and flip it once. Cover with a lid or plastic wrap.
  7. Marinate the fish in the fridge for 25 minutes.
  8. Flip the fish after 10 minutes if you are able. If you leave the house and can't flip it don't worry about it.
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Do you have a favourite marinade that you make regularly?  I almost always make the same marinade now for fish.  I also always use Jeremy Sewall’s method of slow cooking salmon and salmon is fatty enough that is fine sans marinade. When I cook meat for stir fry, I love the Fun Sauce recipe from Joanna Chang and Karen Johnson’s Myers and Chang at Home cookbook.  Another meat we cook often that uses a marinade is flank steak.  I like how this flank steak marinade recipe from Martha Stewart tastes. It isn’t too sweet or too strong. Surprisingly, I have never made it with the whiskey.  I might have to try it again soon with whiskey.

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