FISH MARINADE
Make and share this Fish Marinade recipe from Food.com.
Provided by CountryLady
Categories < 15 Mins
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients& stir well.
- Marinade fish for 1/2 hour to an hour before grilling.
Nutrition Facts : Calories 631, Fat 54.9, SaturatedFat 7.1, Sodium 5810.9, Carbohydrate 27.8, Fiber 1.7, Sugar 17.8, Protein 12.1
MARINATED SWEET AND SOUR FISH
From the "Jerusalem" cookbook. This recipe is the original one that served as inspiration for Recipe #513470, except this one calls for frying the fish. There are some small variations in the ingredients, as well. The dish is best served at room temperature preferably after resting a day or two in the fridge, and eaten with as chunk of good bread. t also makes a good starter. Small whole fish, scaled and gutted, are also good in this recipe.
Provided by zeldaz51
Categories Southwest Asia (middle East)
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 F/190°C.
- Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
- Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
- Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.
Nutrition Facts : Calories 330.8, Fat 15.2, SaturatedFat 2.7, Cholesterol 180.3, Sodium 134, Carbohydrate 22.4, Fiber 4.4, Sugar 14.3, Protein 26.8
SPICY AND SOUR FISH MARINADE
This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible. Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it. Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish.
Provided by Mustafas Cook
Categories Lactose Free
Time 6m
Yield 2 pieces of fish, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste.
- Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.).
- Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag.
- "Mush" bag around carefully to cover every inch of the fish.
- Place in fridge for a minimum of 4 hours.
SWEET AND SOUR FISH FILLETS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.
- For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.
- Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.
Nutrition Facts : Calories 206, Fat 4 grams, Cholesterol 49 milligrams, Sodium 438 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 22 grams, Sugar 14 grams
SWEET AND SOUR PINECONE FISH
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares.
- Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
- Combine sauce ingredients in a bowl; set aside.
- Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
- Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm.
- Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
- To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.
BARBECUE FISH MARINADE
Make and share this Barbecue Fish Marinade recipe from Food.com.
Provided by Baz231
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients.
- Marinate fish for at least 1 hour before cooking.
Nutrition Facts : Calories 85.1, Fat 8.1, SaturatedFat 1.1, Sodium 741.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 1.4
TAMARIND FISH MARINADE
I was looking for more uses for the tamarind paste I had, and I came across this recipe on the Seasoned Pioneers website. It looks fast, easy, and most importantly - tasty! This recipe is suitable for marinating enough fish for two people. Cooking time below includes marinating time.
Provided by Sascha
Categories Lactose Free
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
- 2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
- 3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
- 4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.
Nutrition Facts : Calories 8.8, Fat 0.2, Sodium 1.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 0.3
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
SWEET, SALTY, AND SOUR MARINADE
Provided by Matt Lee
Categories Sauce Ginger Quick & Easy Healthy Lemongrass Cilantro Lime Juice Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
- Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
- Remove pork or seafood from marinade, pat dry, and grill.
- The finish:
- Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.
SPICY LIME AND DILL GRILLED FISH
Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!
Provided by Ginny Maziarka
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
- Arrange equal amounts of the haddock into the center of each foil square.
- Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
- Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
- Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 4.2 g, Cholesterol 175.2 mg, Fat 19.2 g, Fiber 0.8 g, Protein 43.7 g, SaturatedFat 11.3 g, Sodium 760.2 mg, Sugar 1.4 g
SWEET AND SOUR FISH
Any kind of filleted fish can be substituted in this recipe.
Provided by ASUAYAN
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
- Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
- For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
- Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.
Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g
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