Recipe: Lime-Honey Marinade, Lemon-Herb Marinade, Pacific Rim Honey-Barbecued Fish, Herb-Marinated Chuck Steak

Hi Karen, here are a few marinades for you, mostly fish I hope you can use one of them...Enjoy your BBQ!

Lime-Honey Marinade
Serving Size : 4

1/4 cup lime juice
1/4 cup dry white wine
OR
1/4 cup apple juice
1 tablespoon gingerroot -- finely chopped
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon grated lime peel
1 clove garlic -- finely chopped

Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add 1 pound boneless beef, pork, chicken or turkey, turning to coat with marinade. Cover and refrigerate at least 8 hours but no more than 24 hours.

Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally . Heat remaining marinade to boiling; boil and stir 1 minute.
Serve marinade with grilled meat.

NOTES : Marinate Time: 8 hrs

Lemon-Herb Marinade
Serving Size : 20

2 teaspoons grated lemon rind
2/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup white wine vinegar
2 tablespoons chopped fresh oregano
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 garlic cloves, crushed

Combine all ingredients, and stir marinade well.
Serving Size: 1 tablespoon

Pacific Rim Honey-Barbecued Fish
Serving Size : 4

1/4 cup honey
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh gingerroot
4 4-ounce swordfish steaks or other firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.

Herb-Marinated Chuck Steak
Source: National Cattlemen's Beef Association
Recipe By :Susan Parenti
Serving Size : 4

1 pound beef chuck shoulder steak -- boneless, cut into 1-inch pieces
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
1/2 teaspoon dried thyme leaves, crushed

Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium-rare to medium, turning once. Trim excess fat from steak. Carve steak into thin slices.