Brush the marinade on the fish and let sit for about 5 minutes before cooking.Įxtra Credit: You can also use the excess marinade to brush on the vegetables before grilling for a continuity of flavors.
Salmon grouper fish how to#
How To Do It: Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables. This bright, citrus-and-herb marinade is perfect for summer, or anytime you’re looking for that classic and clean Mediterranean flavor. Note: All recipes below will generate enough marinade for 4 six-ounce fillets of fish. Once you’re ready to cook the fish, pop it in the oven and roast at 400 degrees for 10 minutes per inch of thickness. (Similar to acid, salting the fish too early can also dry it out.) The recipes below exclude salt and pepper for the most part, as we recommend that you to do that no matter what unless noted. Season the fish with salt and pepper just before adding the marinade. The acid in ingredients such as lemons or limes will “cook” the fish if given the time. How to Use Marinades SuccessfullyĪs fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. Unlike meat, fish marinades don’t require a long time to infuse the fish with flavor, so you can whip up an elegant, flavorful meal on short notice. We’ve already showed you how to use sauces and compound butters to take advantage of the versatility of fish for easy, show-stopping dishes.
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