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

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.

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