Marinade For Fish


Add about a half cup of olive oil to a mixing bowl and get ready to add your acid. Take a look in your pantry — you likely have some sort of cooking vinegar and any will do. Or if you’re fortunate enough to have a fresh citrus fruit on hand, its juices will work great as well.

Stir it in and taste — you’re looking for a balance of flavor similar to a good salad dressing; 2 tablespoons will likely be enough vinegar, you might need a few more with lemon juice.


You may be tempted to add salt at this point, but I recommend holding off and sprinkling it on just before or after grilling. I’ve read conflicting advice as to whether salt is an important part of a marinade (Does it dry out meat? Or help infuse flavor?), but the best recipes I’ve followed have included either little or no salt, and if I’m after a salty bath, I’ll go for brine over a marinade.

Choose your fresh herb. If you’re lucky enough to have a garden or window box, this may be as easy as picking what’s freshly available. Basil, cilantro, mint, and sage are all good choices. You’ll want at least a full handful. Roughly chop the herbs.


Use anywhere from 2 to 10 garlic cloves depending on how spicy you want the result. Add all your marinade ingredients to a blender and combine. Or, if you don’t have a blender on hand, you can smash the garlic cloves by hand before mixing with the liquid and herbs.

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Cover your fish with the marinade and let it rest in the fridge. Pour the marinade over, or place chopped broccoli in a Ziploc bag with the marinade and squish it all around with your hand from the outside.