When using the high heat of grilling and barbecuing, it’s essential to prepare food for its quick cooking. Marinades and brines are just the preparation needed to bring interesting flavors and tenderness to grilled foods, like salmon, chicken or tuna.
What Is Marinating?
Marinating is simply soaking foods, such as meat, fish and vegetables, in a seasoned liquid. While foods marinate, they absorb flavor and are tenderized. Most marinades consist of an acid, such as lemon juice, vinegar or wine, as well as herbs and spices. Tougher cuts of meat benefit by marinating because the acid works as a tenderizer.
- Tip: Use a glass, ceramic or stainless steel container for marinades containing acid.
- Tip: Don’t use aluminum containers with marinades, as this will discolor the food and can pit the aluminum container.
What Is Brining?
A brine is a strong solution, usually of water and salt. Sweeteners, such as sugar or molasses, can be added to brines. Brining is a process of submerging food in a saline or fruit-juice solution to add tenderness, moisture and flavor.
- Tip: Brining can firm fish and take the bitter edge off eggplant.
- Tip: Don’t brine food too long or it will be too salty.
This simple marinade for fish is quick and easy:
Fish Marinade
Ingredients:
- Juice of two lemons or large limes
- 1 Tbsp. olive oil
- ½ tsp. freshly ground black pepper
- 2 tsp. seasoned salt
- 1 Tbsp fresh or 1 tsp. dried dill
- 2 pounds fresh or thawed fish
Directions:
- Combine all ingredients except fish in a small bowl.
- Clean fish and pat dry.
- Place fish in glass, ceramic or stainless steel container.
- Cover fish with marinade.
- Cover container with plastic wrap or container cover.
- Refrigerate fish for 1 hour before grilling.
This Asian marinade is perfect for grilled chicken or fish:
Asian Marinade for Meats
Ingredients:
- ½ cup soy sauce
- ½ cup sherry wine
- ¼ cup rice vinegar
- ½ cup brown sugar
- 1 Tbsp. sesame oil
- Juice and zest of one orange
- 1 cup pineapple juice
- 1 tsp. minced garlic
- 1 tsp. minced fresh ginger
- 3 to 4 pounds meat
Directions:
- Combine all ingredients.
- Cover meat with marinade and refrigerate for 2 hours.
- Preheat grill for at least 10 minutes.
- Grill meat over medium heat.
- Baste meat several times during cooking to glaze the surface.
Brined Grilled Salmon
Ingredients:
- ½ cup sea salt
- 1 cup sugar
- 7 cups water
- 1-1/2 pounds salmon fillets
- Canola or olive oil spray
- 1-1/2 tsp. paprika
- 1 tsp. white pepper
Directions:
- Dissolve salt and sugar in 2 cups hot water in heat-proof bowl.
- Add remaining 5 cups cold water to salt/water solution to make brine.
- Put brine in a pan with at least 4-inch sides or a gallon-size Ziplock bag.
- Put salmon fillets in pan or Ziplock bag with air removed.
- Refrigerate salmon 20 minutes.
- Heat grill to medium.
- Remove salmon from brine and pat dry with paper towels.
- Spray both sides of salmon lightly with canola or olive oil spray.
- Dust salmon with paprika and pepper.
- Grill salmon 4 to 5 minutes per side, until fish flakes when fork is inserted.
Brined Grilled Eggplant
Brining eggplant not only draws out its bitterness but also helps this vegetable keep its shape when grilling.
Ingredients:
- 1 Tbsp. salt, kosher or sea salt
- ½ cup hot water
- 2 quarts cold water
- 1 large or 2 medium-small eggplant
- Olive or canola oil spray
- Seasoned salt
- Balsamic vinegar
Directions:
- Stir salt into hot water in a large bowl until it dissolves.
- Add cold water to hot water/salt solution.
- Cut eggplant into 1/2-inch slices.
- Place eggplant slices in a pan with at least 4-inch sides.
- Pour salt water solution over eggplant.
- Use a plate or pot lid to weigh down eggplant so it’s fully submerged.
- Let eggplant sit in brine at least 30 minutes and up to 1 hour.
- Preheat grill 10 minutes prior to taking eggplant from brine.
- Drain eggplant, pat dry with paper or clean towel.
- Spray both sides of eggplant with olive or canola spray.
- Sprinkle eggplant with seasoned salt.
- Grill eggplant about 3 to 5 minutes per side, turning with tongs.
- Drizzle with balsamic vinegar to serve.
Susan Lynne Hamilton - Award-winning writer Susan Lynne Hamilton is the Topic Editor of Suite 101's Northwest U.S. travel section, showcasing its rich ...
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