Easy Citrus Marinade
This versatile marinade, perfect for fresh swordfish and beyond, was first conceived by JJ Willis during his stint at Napa's Osprey Seafood Market. Whether it's pork tenderloin, chicken thighs or your choice of protein, this recipe delivers.
Designed for roughly 1/2 lb of fish per person, the marinade balances equal parts Preserved Meyer Lemon and Sambal Oelek, with a double dose of orange juice to soy sauce and honey.
Need
1.5 TBS Preserved Meyer Lemon Paste1.5 TBS Sambal Oelek2 tsp fresh ginger, minced2 tsp fresh garlic, minced3/4 cup orange juice1/4 cup soy sauce1/4 cup honey1 lb flaky fish (e.g., snapper, salmon)
Do
Blend all ingredients (except the fish) in a food processor or whisk in a bowl.
Marinate the fish in a covered shallow dish or sealable bag, coating evenly. Refrigerate up to 6 hours.
Preheat oven to 375°F.
Remove fish from marinade, let excess drip off, and bake on a tray for 20-25 minutes, or until it flakes easily.
Serve hot, garnished with salad and potatoes.
Notes
Simmer leftover marinade until halved to serve as a sauce.
Remaining marinade can be used for other seafood such prawns, served over rice and greens.
Leave a comment
Please note, comments must be approved before they are published