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Simple solutions for grilled fish. Prepared this way, fish won’t stick to the grill, absorbs the aroma of lemon, and retains its juices without dripping onto the coals. Most sea fish doesn’t require marinating (at least I think so), especially if it’s fresh.

But if you’d like to “add flavor,” here are five different marinade options to choose from.

Ingredients
cooking

Honey and mustard

  • 1 part honey
  • 1 part whole-grain mustard
  • 1 part soy sauce

Pre-marinade the fish in this mixture.

Fragrant orange salt

  • 2 tbsp coarse sea salt
  • 3 sprigs of rosemary
  • zest of 1 orange

Before cooking, brush the fish with olive oil and rub it with this aromatic salt mixture.

Fruity

  • 3 kiwis or 5 passion fruits
  • a small pinch of turmeric (optional)
  • salt

Marinate the fish (works best with salmon or tuna, but also suitable for chicken) in the puree of passion fruit or mashed kiwi pulp for at least 30 minutes. Season with salt and turmeric during cooking.

Spiced pine nut

  • olive oil
  • 1 tsp. cinnamon
  • a handful of pine nuts
  • a few sprigs of parsley
  • salt and pepper

Finely chop all the ingredients and mix with olive oil. Pre-marinate the fish. This pairs wonderfully with salmon.

Herbal

  • 1/2 bunch basil
  • 1/2 bunch mint
  • 1/2 bunch parsley
  • olive oil
  • salt

In a mortar or blender, grind the herbs with salt and olive oil until smooth. Rub the fish with this mixture and let it rest for 15–30 minutes. This works particularly well with white sea fish.

cooking

Honey and mustard

  • 1 part honey
  • 1 part whole-grain mustard
  • 1 part soy sauce

Pre-marinade the fish in this mixture.

Fragrant orange salt

  • 2 tbsp coarse sea salt
  • 3 sprigs of rosemary
  • zest of 1 orange

Before cooking, brush the fish with olive oil and rub it with this aromatic salt mixture.

Fruity

  • 3 kiwis or 5 passion fruits
  • a small pinch of turmeric (optional)
  • salt

Marinate the fish (works best with salmon or tuna, but also suitable for chicken) in the puree of passion fruit or mashed kiwi pulp for at least 30 minutes. Season with salt and turmeric during cooking.

Spiced pine nut

  • olive oil
  • 1 tsp. cinnamon
  • a handful of pine nuts
  • a few sprigs of parsley
  • salt and pepper

Finely chop all the ingredients and mix with olive oil. Pre-marinate the fish. This pairs wonderfully with salmon.

Herbal

  • 1/2 bunch basil
  • 1/2 bunch mint
  • 1/2 bunch parsley
  • olive oil
  • salt

In a mortar or blender, grind the herbs with salt and olive oil until smooth. Rub the fish with this mixture and let it rest for 15–30 minutes. This works particularly well with white sea fish.

Anastasia Goloborodko
Food therapist, nutritionist and speaker
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