Chipotle Citrus Marinade for Fish

Best used for firm, oily to semi-oil fish like salmon, yellowtail, dorado and any species of tuna. Don’t marinade for too long (only 1-2 hours) or else your fish will become a jello-y mess – or more like ceviche, which isn’t all that bad either.

Print Recipe

Chipotle Citrus Marinade for Fish

Servings: 1 1/2 cups marinade

Ingredients

• 2 chipotle chiles canned with adobo sauce
• 4 garlic cloves
• 1/4 cup onion roughly chopped
• 1 teaspoon dried oregano leaves
• 3/4 cup orange juice
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons granulated sugar
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup olive oil

Instructions

• In a food processor or blender, add all ingredients except olive oil. Process until pureed. While motor is running, add olive oil in a thin stream until emulsified.
• Place fish in a Ziploc bag and pour enough marinade over to coat fish. Refrigerate for 1 – 2 hours.
• Fish can be grilled, pan-seared, sautéed or baked. If desired, top fish with room temperature tomato salsa.

Notes

Best used for firm, oily to semi-oil fish like salmon, yellowtail, dorado and any species of tuna.