August 31, 2016
Dinner, Lunch, Main Dish,
Tofu/Soy, Japanese, North American, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Marinate, Refrigerator, No Eggs, Non-Dairy, Wine, Make it from scratch, Spices, Oil, Marinades & Brines, Spring more
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"These are 3 different marinades - just five ingredients; using white, yellow, or red miso. All are just a bit different; but, all delicious in their own way; and, many of the same ingredients. Now, I like to use these marinades on salmon, cod, halibut, mahi, grouper, etc; you don't really want a thin or delicate fish for this. Also, these marinades are fantastic with shrimp or scallops too. NOTE: I often garnish the dish with toasted sesame seeds or scallions. And, a side of rice; and sauteed bok choy would be perfect. Cook time is the time to marinade the seafood."
Seafood ... Whether you use fish or shellfish; you always want to make sure it is well cleaned. Most seafood you buy these days; are ready to use. But, you may need to peel and devein your shrimp; so, make sure that is done in advance. Also, if using frozen seafood; always thaw in the refrigerator, in a bowl, over a colander, so it doesn't sit it water as it thaws.
Marinades ... Which ever one you use; simply add everything in a small bowl; and, mix until combined. Personally, I add everything right to a gallon ziploc bag; and, just mix right in the bag. Just as easy; and, you won't dirty up any other dishes.
Seafood ... Now, just add the seafood to the marinade, close the bag; and, into the refrigerator. You can also marinade the seafood in a glass (non reactive, not metal) pan too. A couple of notes - a thick fish can marinade up to 2-3 hours; shrimp 1-2 hours ... and scallops, 30 minutes. Always discard your marinade - it did it's job.
Grill, Cook, Bake, or Broil ... This recipe is for the marinade; how you cook your seafood is up to you. One thing I like to do - is grill the limes. I simply cut them in half and cook them along with your seafood. They are done cut side down; either on a grill, grill pan, oven, saute pan, and, even under the broiler. When they are grilled, they become sweet and intense in flavor. I love to squeeze the lime over the seafood before serving. It's really adds a nice flavor.
Finish, Serve, ENJOY! ... I usually garnish with toasted sesame seeds and diced scallions; it is optional - but, I think it is really good. Three (3) easy marinades - to jazz up your ordinary fish or seafood dinner.
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