Spicy and Sour Fish Marinade
"This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible.
Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it.
Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish."
photo by Gandalf The White
- Ready In:
- 6mins
- Ingredients:
- 8
- Yields:
-
2 pieces of fish
- Serves:
- 1-2
ingredients
- 2 1⁄2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried oregano
- 1⁄2 teaspoon garlic, minced
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon fresh cracked pepper
- 1 1⁄4 teaspoons Tabasco sauce
- 1 dash seasoning salt
directions
- Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste.
- Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.).
- Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag.
- "Mush" bag around carefully to cover every inch of the fish.
- Place in fridge for a minimum of 4 hours.
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Reviews
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Made for PAC Fall 2011. Made this recipe exactly as described. I'd suggest if you have an Asian market nearby, you should purchase your sesame oil there: the cost was almost half compared to my local grocery.<br/><br/>We made the marinade exactly as described and it did have the complex flavor desired: sour at first, morphing to the heat of the hot sauce, depending on how much you use and how sensitive your palate is. My fiancee prefers "mild", while I like "hot" ... and both of us really enjoyed the flavor of this marinade.<br/><br/>Preparation is simple and quick. We used cod instead of tilapia, but any mild white-fleshed fish (flounder, hake, etc.) will work well. Flavor was superb and we baked 2 servings and broiled 2 servings ... both tasted wonderful.<br/><br/>This recipe is definitely a keeper ... thank you Mustafa's Cook for posting!
Tweaks
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Made for PAC Fall 2011. Made this recipe exactly as described. I'd suggest if you have an Asian market nearby, you should purchase your sesame oil there: the cost was almost half compared to my local grocery.<br/><br/>We made the marinade exactly as described and it did have the complex flavor desired: sour at first, morphing to the heat of the hot sauce, depending on how much you use and how sensitive your palate is. My fiancee prefers "mild", while I like "hot" ... and both of us really enjoyed the flavor of this marinade.<br/><br/>Preparation is simple and quick. We used cod instead of tilapia, but any mild white-fleshed fish (flounder, hake, etc.) will work well. Flavor was superb and we baked 2 servings and broiled 2 servings ... both tasted wonderful.<br/><br/>This recipe is definitely a keeper ... thank you Mustafa's Cook for posting!
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!
