Label
All
0
Clear all filters

Marinades and accompaniments

Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

For a simple quick marinade (1) for firm-fleshed fish (like turbot, brill, swordfish, tuna etc.) about to be grilled: mix 4 tablespoons of olive oil, 1 teaspoon of chopped thyme leaves, 1 teaspoon of finely grated lemon zest and some sea salt and freshly ground black pepper. Rub this mixture all over the fish just before grilling.

The easiest way to dress grilled, griddled or barbecued fish is with a herb butter (2). Mix about 250g softened butter with salt and pepper, lemon juice if you like and chopped herbs of choice (parsley, chervil, chives, dill), roll into a cylinder in a sheet of foil or greaseproof paper and chill. Cut off discs of the butter as you need them and pop on top of the fish to serve. You can vary the flavourings in lots of ways, adding chopped deseeded chillies or a good pinch of cayenne pepper or a few drops of Tabasco. Alternatively, add some chopped shallots that have been sautéed in a little butter.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title