Spiced Herb Marinade For Fish Food

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SPICED HERB MARINADE FOR FISH



Spiced Herb Marinade for Fish image

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

1 large bunch freshly cilantro
1 large bunch flat-leaf parsley
8 garlic cloves, crushed with the flat blade of a knife
1 teaspoon sea salt, or more to taste
1 tablespoon fresh ground cumin, or more to taste
1 tablespoon very fragrant crushed dried red pepper, or more to taste
1 tablespoon ground sweet red pepper paprika, or more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think)
6 to 8 small salmon steaks, each weighing about 6 ounces

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.

SPICY GRILLED FISH



Spicy Grilled Fish image

This is a really tasty, economical and different way to enjoy fish! Lots of flavor from the marinade and easy clean up! Winners in my book. I am sure this would work very well on any firm, mild fish. When I made this I was a little crunched in the time department so I only got to marinade it for 1 hour and it was delicious. Plan ahead! This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating.

Provided by Mamas Kitchen Hope

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces catfish fillets or 24 ounces other mild fish
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons low sodium soy sauce
2 tablespoons fresh ginger, finely chopped or 2 teaspoons ground ginger
6 garlic cloves, finely chopped, about 1 Tbsp
3 green onions, chopped, green and white parts
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, adjust to taste
lemon wedge (optional)
parsley, chopped (optional)

Steps:

  • Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
  • Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
  • Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
  • NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

Nutrition Facts : Calories 347.4, Fat 23.9, SaturatedFat 4, Cholesterol 93.5, Sodium 437.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1, Protein 27.1

SPICE AND HERB MARINADE



Spice and Herb Marinade image

This combination of lively spices is tempered nicely by the addition of fresh herbs. I found this recipe in my Sizzling Grills and Spectacular Salads cookbook.

Provided by Crafty Lady 13

Categories     < 15 Mins

Time 15m

Yield 1 1/3 cups

Number Of Ingredients 12

1/2 cup orange juice
1/2 cup dry white wine
1/4 cup chopped fresh cilantro (or 1 tbsp dried) or 1/4 cup parsley (or 1 tbsp dried)
1/4 cup chopped fresh mint leaves (or 1 tbsp dried)
2 tablespoons olive oil
2 tablespoons honey
2 garlic cloves, minced
1 teaspoon grated orange zest
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon chili powder

Steps:

  • Whisk all ingredients together in small bowl.

Nutrition Facts : Calories 414, Fat 21, SaturatedFat 2.9, Sodium 18.7, Carbohydrate 42.7, Fiber 1.9, Sugar 34.7, Protein 1.8

TURKEY HERB MARINADE



Turkey Herb Marinade image

Make and share this Turkey Herb Marinade recipe from Food.com.

Provided by armywife516

Categories     Easy

Time 4h10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
1/2 cup white wine or 1/2 cup herb vinegar
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Marinade turkey in this solution, inside a plastic bag.
  • Place in fridge for a few hours and roast.

Nutrition Facts : Calories 1059.2, Fat 108.2, SaturatedFat 15, Sodium 1171.8, Carbohydrate 4.6, Fiber 0.9, Sugar 1.2, Protein 0.4

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Top Asked Questions

What is the best marinade to put on fish?
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.
How to choose the right spices for fish?
While it’s good to go for spices that will complement the natural flavor and texture of the fish – say light seasonings and delicate spices for fish with mild taste, fine and flaky meat and the opposite for the more flavorful and firm fish, it’s also a great idea to add strong spices as well in some dishes like in stews or curries.
How to cook fish steak with garlic and herbs?
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.
What is chermoula marinade?
Main Navigation. 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.

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