The main subtlety and peculiarity of cooking marinades for fish is that their taste should be sufficient to give the pulp spicy, without interrupting its natural taste. We collected such marinades in this material.
Marinade for red fish on a grill with lemon
Ingredients:
- fillets of red fish - 720 g;
- orange juice - 125 ml;
- lemon and lime juice - 55 ml each;
- orange jam or marmalade - 45 ml;
- garlic teeth - 2 pieces;
- soy sauce - 45 ml;
- brown sugar - 25 g;
- starch - 5 g.
Preparation
Put the red fish skin down and season with salt. In the saucepan, combine all kinds of citrus juice with marmalade from oranges, grated in a mortar with cloves of garlic and soy. Add the brown sugar to the marinade after the bubbles appear on the surface of the liquid. In a small amount of cold water, dilute the starch and pour it into the base for the marinade. Wait for it to thicken, cool to warm and oil the fish pulp. Leave the fish to marinate for 15-20 minutes, then lay it on the grill.
Recipe for a Mediterranean marinade for fish on the grill
Such a dressing will fit not only for marinating fish, but also for emphasizing the taste of meat and vegetables.
Ingredients:
- olive oil - 120 ml;
- Dijon mustard - 15 g;
- lemon juice - 45 ml;
- garlic chives;
- Dried thyme, tarragon - by pinch.
Preparation
Beat the mustard with lemon juice, chopped garlic paste and herbs in the pasta. Without stopping to work with a whisk, start pour olive oil in a thin trickle until the marinade turns white and thickens. Then you can grease them with fish directly during roasting or for a couple of hours before it starts.
Marinade for the river fish on the grill
River fish do not rarely immediately give out their former habitat because of the rather sharp smell of mud, river water and algae. To get rid of this aroma it is possible by means of careful washing of a carcass and its marinating.
Ingredients:
- lemon peel - 1 teaspoon;
- sharp mustard - 5 g;
- lemon juice - 35 ml;
- Dried garlic, parsley and onion - 3/4 tsp each;
- vegetable oil - 45 ml.
Preparation
Gutting, carefully rinsing and soaking the fish with napkins, cut off the gills from it. Then divide the carcass into a fillet and put each in an enamel or glass container. In a separate bowl, beat the lemon juice with the zest and mustard, add the dried garlic, herbs and onions, and then add the marinade with oil. Dip the fillet in the marinade for a period of 2 to 6 hours.