"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.
"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.
The idea is to give a specific taste to a meat or a fish, by letting it soak into a flavorful liquid mixture.The basics of a marinade are an acid ingredient(s), oil(s), and flavor(s).
You need to find the right balance between the acid(s), the oil(s), and the herb(s). Too much acid will burn the meat or fish and too much oil will prevent the taste from reaching the meat/fish. You are just looking to give an edge to your dish, by creating an extra dimension to your plain tasting meat or fish.
SERVES 4-6 adults
1/2 cup Olive Oil
The juice of 1/2 Lime
3 Cloves of Garlic (to taste)
A handful of Cilantro
A handful of Parsley
1 Jalapeno, no seeds
Juice, crush and cut everything, and VOILA!
This is great for strong tasting fish like snapper, salmon, or even shrimp. Marinade for 1-3 hours, depending on the thickness of your cut of fish. Don't forget to turn it once in a while! Grill the fish and serve with Roasted Potatoes or salad.
Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.