Here's two that are easy. Get some Lawrys Havana lime and garlic marinade and some salmon filets, marinade for one or two days and grill. Wonderful! Also from the simple and delicious file is Indian tandoori chicken. Go to any Indian or Pak grocery store and buy some tandoori paste. Get some chicken, skin and score it. Mix about 60% paste with 40% plain yogurt. Coat the chicken thoroughly, keep it the frig for one day and grill. The paste I prefer is Pataks if you can get it. Its not too spicy (hot that is) but very flavorful

Hi,
Marinate salmon for 1 or 2 days jacket - you sure about that?

Of course. In the frig if that is the confusion.

Doesn't the marinade "cook" the fish, much like Ceviche after 2 days in a citrus based marinade?

Being from LI, we eat lots of fresh fish and shell fish and tons of organic fruits and veggies. We are lucky enough to have some of the freshest fish, from local to certified Wild Salmon.

I prepare Salmon simply by salt and pepper just before cooking. Searing on 1 side flipping it over to sear the other then continue cooking it in a very hot 400 oven for a few minutes (in the same pan) - depending on thickness of steak. Before going into the oven I brush it with a home made glaze of a little frozen OJ (melted) a little shredded ginger, minced garlic and a touch of soy sauce. This method of cooking prevents the fish from burning and becoming overcooked on the outside and undercooked in the inside. The fish will be moist flaky and have a nice carmelized crust and great flavor.

Sunday dinners at my house in the summer are Steamed lobsters (or depending on the season Blue Claws crabs), local corn, steamers, potatoes, cole slaw, cold beers, a great wine (my Dh's department)margaritas , strawberry shortcakes made from local U pick strawberries... Healthy and Tasty.

"Thanks to whomever it was on the "France is Fading Away" thread (or something like that) who sent me here!"

- That was me. I followed you.

Annabel: Ceviche is not "cooked" by the marinade, its flavored. Believe what you like. I have prepard salmon this way several times. Its not "cooked" after being in the marinade. Its still raw and needs to be grilled. End of story.

Actually some items do work to
'cook' items, citrus & vinegar based marinades can actually begin to 'cook' the fish or meat, long before they reach a grill.

The bottle does say "marinade."

The citrus changes the protein in the meat, effectively "cooking" the meat without heat.

Afterwards, the meat is now longer considered raw.

The bottle may say marinade for a variety of reasons, the most important being product liability issues.

Ceviche = very thin slices of the fish.

Soaking a hunk of meat in citrus juices is not ceviche, but indeed a marinade.

Jacketwatch, your post seems to be a bit supersillious. I really hate to correct someone, but I have attended cooking school. A marinade is comprised if an acidic base meaning citrus (lemon, lime, orange, grapefruit)or vinegar or wine and an oil with varied seasoning. Marinade breaks down proteins. The acid in the mairnade actually "pickles" the fish making it cook withour heat. Even salt will begin this process, that is why fish is lightly seasoned with salt and pepper just before cooking. Fish is very delicate, and as you will notice your salmon will go in a bright orange color and after 2 days in "marinade" will appear a lighter color and will look opaque. The longer the fish is in the marinade the more it "cooks". Two days in Havana Lime marinade will definately cook the fish and change the proteins. Fish should never stay in marinade more than 15 minutes before cooking.

Annabel: And yours is pretentious. You may have gone to cooking school or may not have. There is no way to prove that here. However you do not have to go to cooking school to know the differeence between raw vs. cooked. This post is supposed to be about sharing recepies and not who the cooking authority is.
Starsville's comment makes the most sense. Bottom line is I've tried several times and it works. If you don't agree it works for me so be it. If we ever meet I won't "cook" it for you.

I'm not being facitious and not trying to pick but I fear that fish in the fridge for 2 days may up the bacteria levels - which is why I brought it up the first time .

Also, the fish may start to get a bit mushy. The reason I asked was that I thought it was a typo and should have said 1-2 hrs. max which is more usual for fish unless doing a ceviche.

The rest of your suggestions do sound good btw.

peace;
Sherry

All I can say is it works, no one has ever gotten sick, its definitely not mushy and if ya cook it ya kill it. . Peace, luvy dovey and Hari Krishna and all that, etc. etc. Whew!

The reason you can eat the fish after 2 days is because it has been cooked by the marinade. Fish should be purchased and eaten the dame day. If you had un treated fish in the fridge, you would not eat it correct? Citric acid - hence the "lime" in the marinade will "cure" the fish. So you have proven my formula as correct as you would not have been able to eat fish after 2 days. If Starrsvill's post made sense to you it is because your mairnade and what is in Ceviche is the same formula...citric acid.

If you like it that's all that counts.

I don't know of any restaurnt that will serve 2 day old marinated fish, however.

http://www.lawrys.com/index.cfm?lry_value=tips&id=784

I couldn't imagine that lawrys would be telling people to marinade fish for 2 days - talk about being liable.

Invitation to jackets:
BYOB - bring your own bucket
For your convenience paramedics will be available. 8-X
LOL

I agree w/Annabell, you buy the fish, you should prepare it the same day, regardless of what you are doing to it.

Even the Lawry's website states in it's last line...more delicate foods such as fish require a shorter marinating time....60 minutes is the max. Also I just read the nutrition facts on the site. The lime marinade lists lemon, orange and grapefruit juices as the second ingredient. There is also a lot of sodium 330 mg per Tablespoon and no fat. Meaning: the fish is being cooked without heat by the citric acid and sodium (and an assortment of artificial preservatives). So the fish would be safe to eat after 2 days...it's really not fish anymore. It's the fish equivelent of Cheese Wiz, it was cheese at one time not anymore.

Annabel: You're right. Do you feel better now? I hope so.
Cybor: Evidently I and all have have eaten it (roughtly around 15 people) must have special immunities to food poisoning.
Now that we have established w/o doubt our differences I say let the thread go on with the intent of the OP in mind.

OH My!

A "Thanks I did not know that" would have been more than sufficient. No it does not make my "happy"...it was not about that. Not everyone can know everything and it's a good thing to be open minded and humble. Sometimes you may actually learn something. For the future: to end a post "End of story"...not a good thing.