Marinade Basics

A marinade has three basic ingredients, each with a specific function. Varying the ingredients can change not only the basic function of the marinade (tenderize or just to give flavor) but it can also change the flavor profile, and can marry the fish or seafood to the rest of the menu.

1. Oil: Keeps moisture in and assists in grilling or cooking. Depending on the resulting desired flavor, can be a stronger one like olive oil or maybe a little sesame oil or a neutral one like canola or corn oil, etc.
2. Acid: Helps to tenderize (not usually necessary in fish) and to give flavor. Acid choices can be white wine, beer, lemon juice, lime juice, white wine vinegar, sherry vinegar, red wine vinegar, fruit juices, plain vinegar, etc.
3. Flavoring: Gives taste and flavor to marinade, can be herbs, spices or vegetables.

• • • Herb choices can be thyme, rosemary, parsley, marjoram, cilantro, dill, fennel, basil, etc.
    • Spice choices can be salt, pepper, soy sauce, peppercorns, bay leaf, capers, fennel seed, anise seed, cayenne, etc.
    • Vegetable choices can be onions, garlic, shallots, sun-dried tomatoes, fennel bulb, etc.

Remember:

An oil-based marinade helps to preserve moisture and to assist in cooking.

An acid-based marinade helps to tenderize and to give flavor.