This versatile marinade, perfect for fresh swordfish and beyond, was first crafted by JJ Willis during his stint at Osprey Seafood Market, Napa, California. 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.
Each blend of our Preserved Meyer Lemon Paste brings its unique flair: Moroccan for a sweeter, spiced taste; Cumin Garlic for depth and warmth, and Bay Leaf for an extra hint of garlic.
Need
1.5 TBS Preserved Meyer Lemon Paste
1.5 TBS Sambal Oelek
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
3/4 cup orange juice
1/4 cup soy sauce
1/4 cup honey
1 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 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.
