MEDITERRANEAN CHICKEN MARINADE
This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!
Provided by Ginger Paro
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 3.8 g, Fat 14.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 44.4 mg, Sugar 0.8 g
MARINATED MEDITERRANEAN FISH FILLETS
Make and share this Marinated Mediterranean Fish Fillets recipe from Food.com.
Provided by Sonya01
Categories Very Low Carbs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
- Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.
EASY BAKED FISH WITH GARLIC AND BASIL
Easy, tender baked fish infused with garlic and basil. The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. Serve it with lemon rice and my big white bean salad or any bright salad you love!
Provided by Suzy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 11
Steps:
- Pat fish fillet dry and season with salt and pepper on both sides.
- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Heat oven to 425 degrees F.
- Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
- Bake in heated oven for 15 minutes or until fish is done and flakes easily.
Nutrition Facts : ServingSize 5.4 ounces, Calories 280 calories, Sugar 1.4 g, Sodium 492.5 mg, Fat 16.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 28.8 g, Cholesterol 74 mg
MEDITERRANEAN-STYLE MARINATED FISH (OR CHICKEN!) FILLETS
This is adapted from a recipe that came with some Penzeys spices I got as a wedding gift. It is fabulous. Cook time includes maximum possible marinade time. I think some feta sprinkled on top would be wonderful.
Provided by spatchcock
Categories European
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
- Coat both sides of fillets.
- Break bay leaves into 3-4 pieces, press onto both sides of fillets.
- Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
- Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
- For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
- Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.
MEDITERRANEAN-STYLE COD FISH FILLET
Make and share this Mediterranean-style Cod Fish Fillet recipe from Food.com.
Provided by KitchenManiac
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the codfish fillet and pat dry with kitchen towels.
- Toss the fillet with the thyme leaves, salt and pepper.
- Sprinkle the flour over the fillet.
- Heat the olive oil in a pan and very quickly pan-fry the fillet.
- Dish out.
- Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
- Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
- Add the tomato puree and mix well before adding the black olives.
- Sprinkle in the chopped parsley.
- Arrange the fish fillet on a platter and spoon the sauce over it.
- Serve with sauteed potatoes and seasonal vegetables.
Nutrition Facts : Calories 409, Fat 12.6, SaturatedFat 1.9, Cholesterol 129.2, Sodium 312.4, Carbohydrate 16, Fiber 4.1, Sugar 5.7, Protein 57.5
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- Mix Marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours, otherwise proceed to next step.
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- Place yogurt, lemon juice, lemon zest and extra virgin olive oil in a mixing bowl or large measuring cup like this one. Add garlic, dried oregano and mint, cumin, coriander, paprika, and nutmeg. Season with kosher salt and black pepper to taste (a large pinch to your liking). Finally, add in fresh chopped parsley.
- Place chicken pieces in large (gallon size) zip-top bag. Pour the marinade on top. Zip the bag shut. Massage the bag so that the chicken is well-coated with the marinade. Place the bag on a baking sheet so that the chicken sits flat in a single layer in the bag. Refrigerate for 2 hours or overnight (if you don’t have the time, even 30 minutes will make a difference.)
- When ready, remove chicken from the bag, and before you cook it, give it just a bit of a shake to remove excess marinade. You have several options for cooking. In this recipe, I pan-seared the chicken (but you can grill or bake as well.)
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