Top | Marinades, Rubs, Brines, Cures, and Glazes
Basic Marinade for Seafood
(recipe, Jim Tarantino)
This is the recipe I recommend for folks who need an easy marinade for seafood. It is simple and good. You really can’t go wrong with white wine, citrus, olive oil, and fresh herbs. This marinade packs a fair amount of acid, so don’t overmarinate the seafood; two to four hours of marinating should do it.
- 3 cloves garlic, pressed
- 3 to 4 Tbsp. chopped fresh parsley, mint, cilantro, or basil leaves
- 1 tsp. dried oregano
- 1 tsp. chopped fresh rosemary leaves
- 1½ tsp. capers (optional)
- 1 tsp. coarse salt
- 1 Tbsp. freshly ground black pepper
- 1½ cups dry white wine, or 1 cup dry vermouth
- Grated zest and juice of 2 lemons (about ⅓ cup)
- ¼ to ½ tsp. Tabasco sauce
- ½ cup extra-virgin olive oil
- Combine the garlic, parsley, oregano, rosemary, capers, salt, pepper, wine, lemon zest and juice, and Tabasco sauce in a blender or a food processor. Cover and process for about 20 to 30 seconds, until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Use the marinade within 24 hours.
Variation: Replace the lemons with 4 or 5 limes, and replace the herbs with cilantro leaves only.