Seafood Marinade

Fishmongers tell us If & When doesn't 'cook' fish due to the lower acidity of Meyer lemon, so small quantities of Preserved Meyer Lemon Paste as a marinade add great flavor to seafood without overpowering it.  

Marinade

Combine 1 tsp Preserved Meyer Lemon with ½ tsp olive oil for every 4-6 oz fish fillet.

Our Rosemary blend stands up to fish with high fat content such as sea bass and halibut; Moroccan brings out the sweetness in naturally sweet seafood including lobster and scallop. Cumin Garlic Preserved Meyer Lemon is the hands down favorite for everything from prawns to salmon. 

Toss fish in marinade to evenly coat, cover and refrigerate overnight or for a couple of hours before cooking. The longer the paste rests on fish, the stronger the flavor and the less you need.

Cooking

Pan fry, bake or steam.

Serving suggestions

Scatter with chopped Sicilian green olives and cilantro leaves. Serve with cauliflower or parsnip mash and green beans.

Optional extras

Add equal amounts of miso or tahini (or to taste) and a few drops of sesame oil.

More

For fish with an abundance of natural oil, such as salmon or cod, skip the olive oil unless grilling on the BBQ.

Recipe created by cookbook author and food consultant Brigid Treloar for If & When.