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8/18/2015 5:14 PM grooming • 0 Comments

Fish Marinades for the Grilling Man

I don’t know too many men who like the smell of fish. There is nothing really attractive about it. Some evening’s when I am just getting home from work, as soon as I step off the elevator, I immediately think to myself, why does the hallway smell like the Hudson River. Within seconds I realize that one of my neighbors is cooking fish. How can anyone eat anything that smells like cat food?


There are countless tactics when it comes preparing fish. The key for me has always been to conceal the fishy aroma, create an amazing flavor and create an over all savoring experience. How do I achieve this? My preferred method, take time like a mad scientist and formulate various marinades.



The marinade recipe’s shown here are very straightforward. You may employ them to grill or simply cook fish on your stovetop. All that is required are the minimal ingredients in each formula and a bowl or container deep enough to allow the fish, to absorb every last bit of the infusion. Always combine the ingredients in a smaller bowl, whisk and simply combine.



Salmon with Lemon, Soy and Ginger

1 tbsp. grated lemon peel
1/3 c. lemon juice
1/4 c. dry white wine
3 tbsp. safflower oil
2 tbsp. light soy sauce
1/4 tsp. black pepper
1/4 c. chopped green onion
1 tbsp. minced fresh ginger
2 cloves garlic, minced
¼ cup olive oil




Mahi- Mahi (2 pound)

½ cup balsamic vinegar
¼ cup olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil
Salt and freshly ground pepper to taste
4 garlic cloves sliced
Grated zest of Lemmon




Red Snapper (1 ¼ pounds)

4 garlic cloves chopped
1 teaspoon of curry powder
1 teaspoon of ground cumin
1 teaspoon Hungarian Paprika
1 teaspoon coriander
¼ cup olive oil




Tuna (1 ½  pound)


Grated zest of lemon
2 table spoon chopped basil
1 table spoon fresh thyme
3 garlic cloves chopped
½ bunch of cilantro leaves chopped
2 teaspoons of fresh ginger
¾ cup of olive oil




Sea Bass (1 ½ pounds)


2 tablespoons of honey
1 tablespoon of ground ginger
1 tablespoon Hungarian Paprika
2 scallions minced
3 table spoons of cilantro leaves
4 garlic cloves minced
¼ Cup olive oil





Swordfish (7/ 8 ounces)


8 garlic cloves peeled and sliced
2 strips orange zest
2 strips lemon zest
1 bunch scallions chopped
1 bunch thyme chopped
3 table spoons of basil
1 cup chopped quality bacon
1 teaspoon kosher salt
1 teaspoon black pepper
¾ cup olive oil