SPICY AND SOUR FISH MARINADE
This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible. Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it. Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish.
Provided by Mustafas Cook
Categories Lactose Free
Time 6m
Yield 2 pieces of fish, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste.
- Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.).
- Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag.
- "Mush" bag around carefully to cover every inch of the fish.
- Place in fridge for a minimum of 4 hours.
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