Fish isn't supposed to be exposed to an acid for more than a few
minutes or the flesh will 'cook.'

I suppose that if you are spreading a liquid mixture on the fish
before cooking, it might be called a marinade.

The following is good on steelhead, salmon or a large fish.

1 clove garlic, minced
1 1/2 tablespoons fresh rosemary, chopped fine
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus additional oil for greasing pan.

Mix all into a paste and spread seasoning over the flesh of the fish.
Place fish skin side down on an oiled pan or perforated grill pan.

I have baked fish using this and I have put fish on the grill using
this. The fish flavor comes through but the

Janet Bostwick > wrote:
>
>Fish isn't supposed to be exposed to an acid for more than a few
>minutes or the flesh will 'cook.'

Depends on the strength/acidity and for how long. Full strength lime
juice will 'cook' seafood (cerviche) but it can require several hours,
but coating fish with tomato sauce and letting it rest a couple hours
in the fridge before grilling won't do much but add flavor.
http://www.food.com/recipe/mexican-ceviche-8899

On Tue, 19 Jul 2011 15:49:04 -0400, Brooklyn1 <Gravesend1> wrote:

>Janet Bostwick > wrote:
>>
>>Fish isn't supposed to be exposed to an acid for more than a few
>>minutes or the flesh will 'cook.'
>
>Depends on the strength/acidity and for how long. Full strength lime
>juice will 'cook' seafood (cerviche) but it can require several hours,
>but coating fish with tomato sauce and letting it rest a couple hours
>in the fridge before grilling won't do much but add flavor.
>http://www.food.com/recipe/mexican-ceviche-8899

Thanks for the link. I didn't realize that ceviche required overnight
soaking. I thought it could be done in much less time.
Janet US

On Tue, 19 Jul 2011 23:55:21 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> Fish isn't supposed to be exposed to an acid for more than a few
>> minutes or the flesh will 'cook.'
>>
>> I suppose that if you are spreading a liquid mixture on the fish
>> before cooking, it might be called a marinade.
>
>There are lots of recipes calling for exposing fish to acid, before or
>after cooking, for a lot longer than a few minutes. Some people
>differentiate between pickling and marinating, the former using a salty
>brine and the latter acetic or citric acid or vinegar, or wine. The
>former is very common for preparing fish; the latter less so, but still
>common enough.
>
>Below is a typical Venetian recipe for preparing fish in "saor", with
>the acetic/wine marinade applied after cooking. It is from _Cucina di
>Lidia_ by Lidia Bastianich, complete with her introduction.
>
>Also, here is another recipe, for vinegar-marinated eel, from _the Food
>of North Italy_ by Luigi Veronelli. It calls for marinating for 48
>hours. The recipe is from La Contea Ristorante, Neive, Piedmont.
>************************************************* ***********************
>Victor
snip 2 delicious sounding recipes
Thank you for providing those. I'd never considered cooking and then
marinade as a preparation. The eel recipe really surprise me -- sage
was such a surprise. Never thought of sage and fish. Thanks again
Janet US