Recipe: Lighter Quicker Marinades for Fish

LIGHTER QUICKER MARINADES FOR FISH

"These marinades are very simple to make. Although we call them marinades, they can be added to the fish as little as 10 minutes before serving or as long as 1 or 2 hours ahead. All for 4 portions of fish."

4 servings fish fillets or steaks
ORANGE BASIL MARINADE:
1/4 cup basil leaves (packed)
1 piece orange zest (2x1/2 inch)
1 garlic clove
1/4 cup fresh orange juice
salt and black pepper (to taste)

TO PREPARE THE MARINADE:
Chop together basil leaves, orange zest, and garlic until fine. Combine with juice. Add salt and pepper to taste. Spoon over fish and let stand until ready to cook.

VARIATIONS:

LEMON AND BLACK PEPPER MARINADE:
Sprinkle 2 teaspoons freshly grated lemon zest on the fish. Add a generous grinding of black pepper and 1 teaspoon extra virgin olive oil. Spread evenly over the surface of the fish. Let stand until ready to cook; from 5 minutes to 2 hours.

SOY, SESAME, AND GINGER MARINADE:
Combine 2 tablespoons low-sodium soy sauce, 2 teaspoons oriental sesame oil, and 1 tablespoon grated fresh ginger. Stir to blend. Spoon onto fish steaks and spread evenly. Let stand until ready to cook.

COOKING OPTIONS:

TO BAKE:
Bake Fish Steaks in preheated hot oven (450 to 500 degrees F) for 10 minutes per inch thickness. For fillets, fold the thin end under the thicker portion before baking.

TO GRILL:
Grill firm fish steaks cut 1/2 to 3/4-inch thick. Grill 4 to 5 minutes per side. For fillets, broil skin side down (touching the metal pan); do not try to turn over.

TO BROIL:
Broil fillets until fish turns translucent to opaque, 4 to 5 minutes total.

Servings: 4
Adapted from source: Lighter Quicker, Better by Richard Sax