Marinade for fish?

[buzzard]

i realize this should be moved to the fish section, i was hoping i would get a faster response here in general.

i, out of no where, got a hankering for shark. went to the store but they did not have any not frozen so i got swordfish (on sale from 9.99 a lb to 4.99lb). a friend of mine marinates shark in italian dressing and it turns out fine. do you all think this would work for swordfish?

i would also be interested in any marinade recipes you would be willing to share. i have a few from a couple of sites i check out but i prefer what is shared here as i know it is mostly time tested and more then likely handed down from generation to generation. i am afraid on other sites people, who just want to act like a know-it-all, copy from books and such and post it as their own. yea they are good but not home made.

 

[richtee]

VLap's yer man..PM him... I have no experience in the esoteric type fish, but I'm positive he does...

 

[tmw611]

I'm not a fish pro but my wife does pretty well with it. For heavier fish (Mahi, Tuna) she uses 1/4cup Soy Sauce, 1 Lemon juiced, couple cloves Garlic minced, 1 tsp grated Ginger, 1/2 tsp Red Pepper Flakes. You cant leave it mariade very long (30min to an hour) as the acid in the lemon begins to chemically cook the fish. The amounts are estimates as she measures nothing. Swordfish is a medium flavored fish so this marinade should work. Hope it helps.

 

[buzzard]

yes that will help i will use it next time, probably later this week. i have never had swordfish and my woman hates fish so it is nice to know that it was a medium flavored fish. i am thinking the lemon will help take some of the fishy flavor out. i like the fishy flavor but i have to cook for my woman so i am trying to find a happy medium. she needs to start eating healty, she eats nothing but fast food and fried stuff. and she can not figure out why she is never full when she leaves them places.

if i am grilling the steaks how long do you think i should cook them, i was thinking about 5 min on one side then about that on the other but keep an eye till it starts to flake.

 

[buzzard]

i forgot to ask on my last post, but if any of you know any tips on getting the fishy taste out please advise. it seems i remember from quite some time ago my uncle used to put it in salt water mixture. have any of you ever heard of or done this?

 

[tmw611]

Depending on steak size 5 min per side is about right for most. It's sort of like a beef steak in that some like it well done, and some med rare. Most here in the US like it well done (dry and flakey). I like mine more on the medium to medium rare (especially tuna).

We like the fishier fish so I am not much help on getting the taste out, sorry. You should be okay with the swordfish though.

 

[williamzanzinger]

For the fish taste folks will do a soak in some milk(I dont, never have, never will) Folks still do it.

Italian dressing works great with sword, shark and tuna. Just no more than 30 minutes in the marinade, it takes over too quickly. I especially like the dry italian dressing you make yourself, its very tart and not riddled with emulsifiers.
All other marinades work great with sword too. Terriyaki, the whole line of southwest marinades.
A decent preperation is to cube and skewer then marinate with olive oil, frsh lemon juice, crushed garlic, fesh parsley ,chopped anchovies and fresh black pepper. Dust each skewer with parmesan cheese and fine plain bread crumb. Let sit for 20 minutes and grill carefully not to disturb the crust thats gonna form.

 

[hank]

Basic marinade for smoking fish is 1/2 cup kosher salt, 1/2 cup white sugar with 1 Qt. water. To this you may add whatever you like for flavorings. For swordfish steaks marinade for about 8 hours. Rinse off all marinade and let rest for a few hours, a glossy sheen will develop on the fish, this is called the "pellicle" and is important for smoking. I caught a 200 lb. swordfish last year and the smoked product was good, but I prefer grilling with a few good chunks of wood for flavor, Hot grill, 2 minutes per side, is plenty. If you'd like more info on fish smoking, PM me with your e-mail address, I scanned my old Luhr Jensen book which has tons of info on directions and recipes.

 

[williamzanzinger]

Hank, thats a brine, different animal. Marinade=acidity. Never marinate fish for more than 2 hours.

 

[hank]

Another reason to spend more time in bed........

 

[williamzanzinger]

Pleasant dreams!

 

[davenh]

This is one I use for Salmon. I was trying to keep it low sodium, but you could add some soy, EVOO, and some red pepper to kick it up. I also put a pan under the fish to recover the smokey drippings and put them back into the remaining marinade to make a finishing sauce.

Marinade: 2/3C apple juice, 2/3C orange juice, 1/4C lemon juice, 1/4C brown sugar, 2-tspn chili powder, 1-tspn basil, 1-tspn onion powder, 1-tspn garlic powder.

Placed fillets in the marinade face down for 45 min, turn fillets over and marinate for another 45 min (1.5 hrs total). Saved the remaining marinade for mopping and a finishing sauce (simmer at a low boil for a few min to kill any bacteria before using for the mop and sauce.).

I think smoking the fish helps mellow and sweeten the taste. But this should work on the grill too.