When fish comes into season, marinating it offers a change from grilling, pan-frying, or steaming. Marinades soften the fish’s texture and add aromas that noticeably enrich its flavor after cooking. Here are five easy methods for home cooks, with their ingredients and points to keep in mind.
Olive Oil and Milk Marinades
Olive oil is among the simplest and most common ingredients for marinating fish, especially white-fleshed fish. For this marinade, mix 100 ml measure of olive oil, the juice of 1 lemon, 5 ml measure of wild thyme, and 2 grated garlic cloves. Spread it over the fish and let it rest for a while. Marinating fish in milk is less common but can be effective; soaking fresh fish in milk causes no harm, but it is important to make sure the fish is fresh. For this marinade, mix 3 garlic cloves, 100 ml measure of milk, three 15 ml measures of olive oil, 4 ml measure of cumin, and 4 ml measure of coriander. Dip the fish in this mixture and let it rest.
Citrus Marinade
A marinade made with orange and lemon is often used for shellfish because of its aroma and flavor, but it can also be used for fish. Mix the juice of 3 medium oranges, the juice of 1 freshly squeezed lemon, five 15 ml measures of olive oil, rosemary, dill, and 4 ml measure of sea salt. Do not leave fish in a citrus marinade too long; the acid in lemon and orange can soften its texture excessively and make it fall apart. A marinating time of 20–30 minutes is usually enough.
Soy Sauce and Tarhana Marinades
For dark-fleshed fish, a marinade made with soy sauce and vinegar offers a different flavor. In a bowl, mix two 15 ml measures of brown sugar, 100 ml measure of soy sauce, half of 100 ml measure of apple cider vinegar, and 15 ml measure of freshly grated ginger; then place the fish in the mixture. A tarhana marinade can be used for fish that will be grilled or baked. Mix 2 garlic cloves, five 15 ml measures of olive oil, two 15 ml measures of tarhana powder, and 4 ml measure of dried mint. Spread it over the fish, let it rest for a while, then it is ready to cook.
What to Keep in Mind When Marinating Fish
Use a glass or stainless-steel container; aluminum can react with acidic marinades and leave a metallic taste. Keep the fish refrigerated while it marinates for food safety. The right marinating time depends on the size of the fish and the acidity of the marinade; 20 minutes to 1 hour is usually enough, and longer marinating can damage the texture. Because the marinade has touched raw fish, do not reuse it as a sauce without cooking it first.
Preparing Marinated Fish for Cooking
Lightly drain off excess marinade before grilling or baking; otherwise, it can cause smoke on the grill or excess liquid in the oven. Taking the fish out of the refrigerator a few minutes before cooking to bring it to room temperature helps it cook more evenly. Lightly pat the surface dry before grilling to reduce sticking and improve browning. If baking, leave some of the marinade in the pan to keep the fish from drying out.