Chili Lime and Tomato Marinade
"My boyfriend loves spicy stuff so I found stuff in my cupboards and made this marinade. I've only used it once on Salmon, but he said it was the best salmon he ever ate and didn't even need lemon juice on it. Coming from the guy who douses his fish like he's putting out a fire, that meant a lot to me. I only marinated the fish for 3 hours but anywhere from 45 minutes to overnight should also be good. Make sure to flip it over at least once so both sides of the fish get a good soak! This is good for anywhere from 1/2-1lb of fish. Suggestions: Salmon, Ahi Tuna, Tilapia and Mahi-Mahi."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
1-2
ingredients
- 3 large tomatoes, diced
- 2 -3 tablespoons lime juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon chili powder
directions
- Combine all of the ingredients except the chili powder in a bowl and mix well. Taste to see if marinade has an acceptable level of spice. If not, add more hot sauce (not buffalo sauce!) to taste. Place fish in a plastic zipper bag or make a bag out of tin foil. Add marinade and make sure fish is coated. Place in fridge for desired amount of time, but at least 45 minutes, turning at least once before cooking.
- When ready to cook, make a bag out of tin foil and place fish and marinade in it, if not already. Sprinkle the chili powder over the fish and make sure the top of the "bag" remains open, high enough so the marinade does not escape. Cook at 400 degrees until done. (Cooked) Marinade also doubles as a sauce for the fish if desired.
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RECIPE SUBMITTED BY
Mustafas Cook
United States
I love food, however, I was recently diagnosed with a catastrophic autoimmune-induced attack, which caused kidney disease at 33 years old. I spent 5 weeks in the hospital. At their lowest, my kidneys were 80% full of blood clots and down to 20% functioning capacity, but have improved to about 40%...a major victory!
After eating whatever I wanted for 33 years, I've suddenly found myself limited to 50g of protein a day, on top of restrictions of 2,000 mg daily of sodium and potassium and under 1,000 mg of phosphorus (AKA "the big four") on top of maintaining a Coumadin diet (little to no vitamin K).
Because I'm not diabetic, I don't have as many restrictions on the foods I can eat, like a diabetic would. There is no "golden diet" that one can simply jump on, straight out of the hospital, and it caused a lot of frustration. My first trip to the grocery store actually made me cry. So, I have learned to compare brands of items and read every label. Yes, shopping has become a two-plus hour process while I'm learning, and it's only temporary but necessary.
It's taken a few weeks, but my taste for salt is diminishing. The trick is to use other seasonings to trick the brain into forgetting about the salt.
As I come up with recipes suitable for a kidney diet, I will share them here. Hopefully, they can be of use to fellow kidney patients. I will always try to mention the brand names of the items I use, as they most likely have low "big four" numbers.
My advice for newly diagnosed kidney patients is to invest in a good set of measuring cups, measuring spoons, and a scale. Personally, I use an Escali Mercado stainless steel scale I purchased on Amazon. I use it for every meal and remember: always weigh your meats BEFORE cooking them!
