EASY BAKED FISH WITH GARLIC AND BASIL
Easy, tender baked fish infused with garlic and basil. The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. Serve it with lemon rice and my big white bean salad or any bright salad you love!
Provided by Suzy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 11
Steps:
- Pat fish fillet dry and season with salt and pepper on both sides.
- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Heat oven to 425 degrees F.
- Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
- Bake in heated oven for 15 minutes or until fish is done and flakes easily.
Nutrition Facts : ServingSize 5.4 ounces, Calories 280 calories, Sugar 1.4 g, Sodium 492.5 mg, Fat 16.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 28.8 g, Cholesterol 74 mg
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
SPICED HERB MARINADE FOR FISH
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.
Provided by Nancy Harmon Jenkins
Categories Garlic Bake Marinate Lemon Salmon Cilantro Parsley
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan.
- Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.
- Have the fish steaks ready in a baking dish large enough to hold them all in one layer.
- Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so.
- When you are ready to cook, preheat the oven to 350°F.
- Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
- Serve immediately, spooning a little of the marinade over each serving.
MONKFISH IN HERBES DE PROVENCE MARINADE
Provided by Food Network
Time 1h17m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
- Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
- Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.
FISH IN HERB MARINADE
Make and share this Fish in Herb Marinade recipe from Food.com.
Provided by English_Rose
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- For the marinade, blend the onion, cloves garlic, herbs, olive oil and zest of ½ lemon.
- Pour over the fish fillets, cover and leave to marinate in the fridge for 30 minutes.
- Heat the oil in a large frying pan.
- Remove the fish from the marinade and cook for approximately 4-5 minutes on each side.
- Add the remaining marinade to the pan and cook gently for 5 minutes.
- Serve on a leafy salad with new potatoes or noodles.
Nutrition Facts : Calories 338.4, Fat 28.3, SaturatedFat 3.9, Cholesterol 61.6, Sodium 68.1, Carbohydrate 4.7, Fiber 1.1, Sugar 1.2, Protein 17.4
LEMON HERB MARINADE
I got this recipe from my best friend. She always uses it on chicken but I find it also works very well with Halibut, but don't marinate the halibut as long as you would chicken.
Provided by Simply Chris
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredieants well.
- Pour over chicken and marinate at lease 2 hours (or overnight).
- If using fish, only marinate 1/2 hour.
- Grill chicken or fish on B-B-Q, or broil in broiler.
- This makes enough for 6 boneless, skinless chicken breasts.
Nutrition Facts : Calories 258.3, Fat 27.2, SaturatedFat 3.8, Sodium 2, Carbohydrate 5.7, Fiber 1.1, Sugar 1.4, Protein 0.6
GARLIC & HERB MARINADE FOR SHRIMP (GLUTEN FREE)
I designed this delicious sounding dish For the Fish & Seafood Forum Wild Card, Mixing Pot Challenge ZWT6.
Provided by UmmBinat
Categories Stew
Time 31m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the lemon wedges & parsley springs in a zip-lock bag.
- Marinate for 20 minutes in the refrigerator.
- Grill on high heat for 5-6 minutes turning to char all sides.
- Serve garnished with lemon wedges and parsley springs.
FRESH HERB & LEMON MARINADE
Yet another marinade recipe I got from an old issue of Food & Wine. I love this one with chicken and fish. Don't marinate fish too long in this, though - the acid from the lemon juice will start to "cook" it. No more than an hour or so. This marinade is especially nice in the summer when fresh herbs are so abundant.
Provided by P48422
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Use immediately or cover tightly and refrigerate for up to a week.
- For chicken, veal, all seafood and shellfish.
Nutrition Facts : Calories 994.8, Fat 110.1, SaturatedFat 11.7, Sodium 1165.5, Carbohydrate 6.1, Fiber 1.9, Sugar 1.9, Protein 1.4
HERB-MARINATED GRILLED SWORDFISH
This is one of my and my husband's favorite recipes. The swordfish is so flavorful and colorful it will brighten your whole day!
Provided by Social Butterfly :D
Categories Swordfish Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
- When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
- Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!
Nutrition Facts : Calories 333.2 calories, Carbohydrate 1.6 g, Cholesterol 44.3 mg, Fat 25.8 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 4.2 g, Sodium 554.3 mg, Sugar 0.3 g
HERB MARINATED FISH
Make and share this Herb Marinated Fish recipe from Food.com.
Provided by GingerSnap
Categories Halibut
Time 2h40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crush rosemary and pepper flakes in mortar and pedestal.
- Whisk together all marinade ingredients. Pour over fish and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning occasionally.
- Cook on the grill about 5 minutes on each side until done. Fish will flake easily with a fork when done.
- Or, broil 4 inches from the heat for 5 minutes, turn for 3-7 more minutes or until done.
- Discard any remaining marinade.
Nutrition Facts : Calories 513.7, Fat 47, SaturatedFat 7.2, Cholesterol 59, Sodium 60.9, Carbohydrate 3.2, Fiber 0.5, Sugar 0.5, Protein 20.3
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BAKED COD WITH GARLIC AND HERBS - DINNER AT THE ZOO
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5/5 (19)Calories 251 per servingCategory Main
- In a small bowl, whisk together the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
- Add the fish to the bowl and spoon the marinade over the top. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- Place the cod fillets into the prepared dish. Spoon the marinade over the fish. Bake for 10-11 minutes or until fish is opaque and just cooked through.
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