Marjoram And Citrus Fish Marinade Food

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Steps:

• Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

MARJORAM AND CITRUS FISH MARINADE

Steps:

• Combine vinegar, orange juice, lemon juice, marjoram, olive oil, orange zest, lemon zest, salt, and pepper in blender; blend until well combined.

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

MARINATED CHICKEN WITH PEPPERS AND MARJORAM

Steps:

• Cut each chicken breast in half widthways and place in a small casserole dish.
• Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated.
• Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning.
• Pour the marinade over the chicken and leave for at least 30 minutes.
• While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half.
• Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain.
• Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes.
• Add the peppers and olives and microwave for 2 minutes at 800W stirring once.
• Serve immediately.

CITRUS-GARLIC MARINADE

Steps:

• Combine all ingredients well.
• Marinate fish for 1 hour in the refrigerator or chicken for 2 hours in the refrigerator.

CITRUS-HONEY MARINADE

Steps:

• Combine all ingredients and marinate your fish or chicken.

CITRUS MARINADE

Steps:

• Mix all ingredients together and marinate fish or chicken.
• Cook meat as desired until done.
• Enjoy.