Hot Marinade for Fish
Make your fish taste amazing — with this marinade it's easy! It's no secret that a good marinade brings out the best in fish and meat dishes. Here's one of my favorite hot marinades, and the best part is that its vegetables double as a side dish for the fish.
Jura
Recipe author
Hot Marinade for Fish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
5 g
24 kcal
GI:
50
/
0
/
50
- This much marinade is enough for about 1200–1500 g (2.5–3 lb) of fish. Cod is ideal, but other fish work well too. Pour the water into a saucepan and bring it to a boil. Add both kinds of pepper, the bay leaves, vinegar, sugar, and salt. Wash and peel the carrots and cut them into thin rounds. Peel the onion and slice it into thin rings. Chop the dill. Add the cut vegetables and the dill to the boiling marinade and let it cool. All that's left is to pour the warm marinade over the fish; once it has cooled completely, leave it in the refrigerator overnight. (For quick pickling there's no need to refrigerate — 40–60 minutes in a warm spot is enough.) Happy cooking!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
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