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.
Chipotle Citrus Marinade for Fish
Servings: 1 1/2 cups marinade
- 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
- 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.
Best used for firm, oily to semi-oil fish like salmon, yellowtail, dorado and any species of tuna.