Your choice in fish marinades is limitless: there are diverse recipes of them. Additionally, each cuisine has its own traditions in cooking fish, therefore, there are even more differences in preparation of fish marinades. In the majority of cases, the major component of fish marinades is white wine. As far as the herbs are concerned, their choice depends on your taste: for instance, if you do not like the aroma of thyme, substitute it with the herb you like or, at least, leave it out. Then, there are special sets of herbs and spices selected specially for fish marinades, available at our stores, perhaps, one of them will satisfy your preferences.
Here is a recipe of the basic fish marinade, appropriate for each seafood type, which you are going to grill.
Ingredients: 1 cup dry white wine, 2 tablespoons white vermouth, 2 tablespoons olive oil, 1 teaspoon chervil, 1 teaspoon thyme (dried), 1 teaspoon ground black pepper.
Combine all ingredients and marinate fish at least one hour before grilling.
There is no room to list all the possible combinations of marinades and fish, however, we would like you to experience marinades for fish listed below, if your favorite fish is salmon, swordfish, or halibut (these marinades are the most suitable for these fish types):
Ingredients: 1/2 t each turmeric and ginger, 1 clove garlic, minced, 2-3 T (tablespoon) freshly ground lemon juice, 1/4 cp olive oil, 1 t (teaspoon) salt, 1/8 t pepper.
Ingredients: 1/2 t dried rosemary or thyme, crushed, 1 clove garlic, minced
1 T Worcestershire sauce, 1 T water, 2 T lemon juice, 1/4 cp olive oil, 1 t salt, 1/8 t pepper.
Ingredients: 1/4 cp pineapple juice, 2-3 T soy sauce, 2 t lemon juice
1 T Worcestershire sauce, 1 clove garlic, minced, 1 T fresh ginger, if available, 1/4 t pepper, 1/4 cp olive oil, 1 t salt.
Mix all ingredients together and marinate fish for an hour.
The following fish marinades are retrieved from Mystic Seaport's Seafood Recipes Cookbook (ed., Ainslie Turner). The citrus marinade is for swordfish kebobs, the second is suitable for cod. The fish is marinated for several hours in the refrigerator or at a room temperature for thirty minutes, then grilled or broiled.
Ingredients: 1/2 red pepper, cut in 1/2" cubes, 1/2 red onion, quartered, 3 T rice vinegar, 3 T water, 4 T orange juice, freshly squeezed, 4 T lemon juice, freshly squeezed, 3 T lime juice, freshly squeezed, 1 T Dijon mustard, 2 T honey, 3 T vegetable oil.
2. Spicy Fish Filets
Ingredients: 2 cloves, crushed, 10 peppercorns, crushed, 1/2 t cumin, 1 T hot curry powder, 1 lemon, fresh squeezed, 1/4 cp oil, 1/4 cp white wine, 2 garlic cloves, finely chopped, 1 small onion, finely chopped.
You can experiment on the preparation of fish marinades as much as your fantasy allows. Fish goes well with fruit fish marinades, cranberry, pineapple, or any citrus combinations. Milk can be used as the basis for fish marinades; it will not add any flavor, though will considerably soften the fish. Surprisingly, beer is considered a universal marinade and is a good flavoring to any fish.