Marinades for Anything that Swims, Crawls, or Hooves

        12 ozs dark soy sauce

        juice and zest of one lime

        1 tablespoon of fresh ground ginger root

        1 tablespoon garlic

        1 tablespoon basil

        1 tablespoon thyme

        2 ozs tequila

        1 tablespoon Mongolian fire oil (optional)

        crushed red peppers to taste (optional)

       

        Combine all ingredients in a large container or leak proof bag. Add fish, preferably a white meat type fish such as Wahoo, Bass, Sailfin, etc.

        Best if left to soak overnight, turning at least once to evenly coat fish.

       

        SPICY MARINADE FOR FISH OR CHICKEN 

       

        This is an excellent marinade for fish or chicken. Put chicken or fish in a half hour to an hour before barbecuing. Works well with swordfish, fresh halibut or tuna.

       

        1 c. Tamari or soy

        1/2 c. lime-lemon juice

        1/4 c. Miren sweet wine or sake

        2 tbsp. garlic

        2 tbsp. fresh ginger

        3 tbsp. vegetable oil

        Red pepper flakes (try a half tsp. to start, add more if you wish)

       

        Mix all ingredients in a blender or food processor.

        

               

        EASY GRILLED FISH WITH LEMON SOY MARINADE    

       

        1 to 1 1/2 lbs. fish fillets or steaks

        Lemon soy marinade

        Vegetable cooking spray

       

        LEMON SOY MARINADE:

       

        1/4 c. freshly squeezed lemon juice

        2 tbsp. soy sauce

        1/4 tsp. garlic powder

        1/4 tsp. pepper

        1/4 tsp. hot sauce

        1/4 c. olive oil

       

        Marinade: combine first 5 ingredients in blender; process 10 seconds. With motor running, gradually add olive oil in a slow, steady stream. Combine fish and marinade in a shallow dish. Cover and place in refrigerator for 1 hour. Place fish in basket coated with cooking spray. Place on grill and close cover of grill. Cook over medium heat. Turn once and brush with marinade. Approximately 7 to 8 minutes per side depending on thickness of fish.

       

               

        MARINADE FOR GRILLING FISH

       

        1/2 c. corn oil

        2 tbsp. soy sauce

        1 tbsp. chopped fresh garlic

        1 tbsp. chopped onion or shallots

        1/2 tsp. white pepper

       

        Mix the above and use as a marinade for fresh fish. I usually marinade 15-20 minutes.         I use with tuna, salmon and grouper steaks.

       

               

        B B Q FISH MARINADE 

       

        1 stick butter, melted

        Juice of 1 lemon

        1/4 tsp. paprika

        1/2 tsp. onion salt

        1/2 tsp. garlic salt

        2 tbsp. oil

        1/2 tsp. salt

        1 tsp. vinegar

        1/2 tsp. dill weed

        1 tsp. vermouth

       

        Mix all ingredients and marinate fish fillets for at least 30 minutes. Two hours is better and then grill as usual, basting with marinade.

        

               

        TERIYAKI MARINADE FOR BEEF, CHICKEN, FISH

       

        1 bottle low salt soy sauce

        Grated fresh gingerroot to taste

        1-2 garlic cloves, minced

        2-3 tbsp. brown sugar

        1-2 tsp. lemon juice

        1-2 tbsp. oil

        1/2 c. cooking sherry

       

        Marinade all day except for fish--1 hour.

       

        MARINADE FOR FISH STEAKS - CHICKEN BREASTS

       

        1 1/2 lb. fish steaks for skinless chicken breasts (swordfish,

        monkfish halibut, etc.)

        2 tbsp. ketchup

        1 tbsp. fresh lemon juice or equivalent of concentrate

        1 clove garlic, minced

        1 tsp. oregano

        1/2 tsp. salt

        1 tbsp. olive oil

        1/4 c. orange juice

        1/4 c. dry vermouth

        1/4 c. chopped parsley

       

        Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and parsley; pour over meat. Marinate several hours or overnight in refrigerator. Preheat broiler and grease broiler pan with oil. Broil fish for 5-15 minutes or until it flakes easily. For chicken, broil 25-30 minutes or until done. Heat marinade and spoon over fish. Serves 4. The chicken breast option is great on the grill. May want to double marinade amounts and use extra as a sauce over potatoes or rice.

       

            

        MARINADE FOR SMOKED FISH, POULTRY, DEER, ETC.

       

        Dilute 1/2 cup rock salt with small amount of hot water. Mix in 3/4 cup brown sugar. Add 3 fluid ounces each of soy sauce and red cooking wine, 1 tablespoon garlic powder, a couple of shakes of liquid smoke, and 10 shakes of Tabasco sauce. Mix thoroughly and add enough water to make 1/2 gallon. Cover meat completely and seal. Soak at least 8 hours; the longer soaked, the longer the meat lasts.

       

               

        GRILLED FISH WITH BASIL-BALSAMIC MARINADE

       

        1/2 c. balsamic vinegar

        3/4 c. olive oil

        Few drops hot pepper sauce

        1/4 c. minced fresh basil

        Salt and freshly ground pepper to taste

        2 pounds firm-fleshed fish, such as swordfish steaks

       

        Whisk together vinegar, oil and hot pepper sauce. Stir in basil. Pour over fish and marinate about 45 minutes, turning once before grilling. Grill and serve with mixed grilled vegetables.

       

               

        MARINADE FOR SMOKED FISH

       

        2 c. brown sugar

        1/3 c. salt

        1 tsp. garlic powder

        1 tsp. seasoned salt

        1 tbsp. dry mustard

       

        Mix well and spread all over slices of fish. Pack thick pieces in the bottom of the pan. Let stand overnight in refrigerator. This makes its own brine. Dry off with paper towel and dry on rack for 1 hour. Put on smoker and cook until done.

        GRILLED FRESH TUNA FISH MARINADE

       

        3 tbsp. soy sauce

        1 tsp. sugar

        1/2 c. white wine

        2 tbsp. butter

       

        Marinate for 1 hour or so - turn after 30 minutes. Then grill, basting as fish cooks.

       

               

        BAKED FISH MARINADE

       

        1/2 c. catsup

        1/4 c. oil

        3 tbsp. lemon juice

        2 tbsp. vinegar

        1 tsp. salt

        1 tsp. Worcestershire

        1/2 tsp. dry mustard

        1/2 tsp. grated onion

        1 clove garlic

        3 drops hot pepper

        1/4 tsp. paprika

       

        Marinate fish 30 or 40 minutes before baking.

       

               

        BEST FISH MARINADE

       

        1 bottle Louisiana hot sauce

        1 bottle water (measured in hot sauce bottle)

        1 c. Worcestershire sauce

        1 tbsp. Accent

        1 tbsp. onion powder

        1 tsp. garlic powder

        1 tsp. all season pepper

       

        Mix all ingredients well. Marinate fish in sauce in closed container in refrigerator for 15 to 30 minutes; then fry in hot oil after battering with corn meal.

       

               

        MARINADES FOR RIBS

       

        BARBECUED SPARE RIBS A LA MARINADE   

       

        1 pkg. 15-minute meat marinade

        2/3 c. cold water

        4 lb. pork spare ribs

       

        Combine meat marinade and water in a large shallow pan; blend thoroughly. Put ribs into marinade. Pierce all surfaces of meat deeply and thoroughly with fork to carry flavor deep down. Marinate only 15 minutes, turning several times. Remove meat from marinade; reserve for basting. Place ribs on grill 4-6 inches from hot coals. Cook. About 6 servings.

       

               

        BEEF RIB MARINADE

       

        1 c. soy sauce

        4 tbsp. brown sugar

        2 tbsp. chopped green onions

        1 tbsp. chopped garlic

        Black pepper, ground

       

        Cook beef ribs in casserole dish with marinade. Cook about 1 1/2 hours       at 350-375 degrees.

       

               

        BAR-B-QUE RIBS WITH MUSTARD MARINADE

       

        Country style beef spare ribs

        1/3 c. Dijon mustard

        2 tbsp. red wine vinegar

        1/4 c. olive oil or salad oil

        1 clove garlic, minced

        1/2 tsp. thyme

        1/2 tsp. Worcestershire sauce

        1/4 tsp. pepper

       

        In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25   minutes.

        

               

        TERIYAKI MARINADE (CHICKEN OR RIBS)

       

        1/2 c. soy sauce

        1 tbsp. red wine vinegar

        1/4 c. honey

        1/2 tsp. Accent

        1 clove garlic, minced

        Black pepper, to taste

        Chopped onion or green pepper to taste (optional)

       

        Mix thoroughly. May substitute 1/2 teaspoon ginger for garlic. Drench meat thoroughly with sauce. Pour remaining sauce over meat. Let stand covered in refrigerator a minimum of 2 hours. Overnight gives best results.

       

               

        MARINADE FOR RIBS

       

        1 c. salad oil

        3/4 c. soy sauce

        1/2 c. lemon juice

        1/4 c. Worcestershire sauce

        1/4 c. mustard

        1 to 2 tbsp. black pepper

        2 cloves garlic

       

        Mix in blender. Pour over ribs. Marinate overnight.

       

               

        MARINADE SAUCE FOR SPARE RIBS