Orange and Soy Marinade
By America's Test KitchenPublished on August 21, 2007
Time
10 minutes, plus 20 minutes marinating
Ingredients
¼ cup orange juice 2 tablespoons soy sauce 1 tablespoon dry sherry 2 medium cloves garlic, minced2 teaspoons minced fresh ginger Ground black pepper
Before You Begin
This marinade creates an especially thick, brown crust on the grilled fish. Do not marinate the fish longer than suggested or the flavors will become too strong.
Instructions
- Combine orange juice, soy, sherry, garlic, and ginger in shallow dish just large enough to hold fish in single layer; place fish in marinade and turn to coat. Marinate 20 minutes, turning fish over after 10 minutes. Remove fish from marinade, sprinkle with pepper, and continue with recipe for Charcoal- or Gas-Grilled Chilean Sea Bass Fillets.
Time
10 minutes, plus 20 minutes marinatingIngredients
¼ cup orange juice
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium cloves garlic, minced
2 teaspoons minced fresh ginger
Ground black pepper
Ingredients
¼ cup orange juice
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium cloves garlic, minced
2 teaspoons minced fresh ginger
Ground black pepper
Ingredients
¼ cup orange juice
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium cloves garlic, minced
2 teaspoons minced fresh ginger
Ground black pepper
Why This Recipe Works
Our marinade for Chilean sea bass balances sweet, salty, and savory flavors—perfect for the firm-fleshed fish.
Before You Begin
This marinade creates an especially thick, brown crust on the grilled fish. Do not marinate the fish longer than suggested or the flavors will become too strong.
Instructions
- Combine orange juice, soy, sherry, garlic, and ginger in shallow dish just large enough to hold fish in single layer; place fish in marinade and turn to coat. Marinate 20 minutes, turning fish over after 10 minutes. Remove fish from marinade, sprinkle with pepper, and continue with recipe for Charcoal- or Gas-Grilled Chilean Sea Bass Fillets.
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