All Purpose Marinade For Fish Salmon Swordfish Or Shark Recipes

SOY AND GINGER MARINATED THRESHER SHARK

Steps:

• Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
• Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Taste and add sugar as desired but not much more than 1.5 tablespoons.
• In a narrow baking dish lay the fish down and pour the mixed marinade over it. It is important to make sure that the shark steaks are covered with the marinade so use whatever dish necessary to ensure this.
• Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
• heat oven broiler to high.
• place the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
• place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame.
• flip the shark pieces and cook for 5 minutes more or until fish flakes when prodded with a fork.
• remove and let sit for 1 minute or so and then serve with rice or greens (or both!).
• :-) enjoy!

CAJUN SHARK

Steps:

• Saute garlic in olive oil until light golden brown.
• Discard garlic.
• Pat shark dry with paper towels.
• Saute shark in oil over medium heat until it flakes easily when tested with a fork, about 4-5 minutes.
• Remove fish to a warm plate.
• Add soy sauce and lemon juice to the pan.
• Cook for 1 minute, stirring.
• Add shark back to pan.
• Sprinkle with crushed red pepper.
• Cook for 1 minute.

GRILLED MARINATED SWORDFISH

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

HONEY GINGER GRILLED SALMON, SWORDFISH OR MAHI MAHI

Steps:

• Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes.
• Remove salmon from marinade and discard marinade.
• Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.

HERB-MARINATED GRILLED SWORDFISH

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

SWORDFISH MARINADE

Steps:

• Whisk together all the marinade ingredients in a small bowl. Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 to 15 minutes. Grill or broil to desired doneness, serve with lime wedges.;

MARLIN (OR SHARK) ESPANOLE

Steps:

• Place fish in glass baking dish.
• Heat oil in skillet; add onion and
• green pepper: saute 2-3 minutes.
• Add remaining ingredients and pour sauce over steaks.
• Bake at 350 F for 15 minutes, or until fish flakes easily when tested with a fork.

ALL-PURPOSE MARINADE FOR FISH (SALMON, SWORDFISH OR SHARK)

Steps:

• Combine all ingredients.
• Marinate fish from 1-2 hours depending on thickness.
• Use to baste while cooking.