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Green Coriander Marinade

August 01, 2014

Anyone who grows cilantro is likely to end up with at least a few plants that rapidly flower & form tasty coriander seed, which is the basis for this zesty coriander marinade recipe.

Green Coriander Pods & Flowers

Green coriander pods ready to harvest, eat or preserve for later.

After picking a few pints of green coriander pods to freeze for winter, we were motivated to try something new with our generous, fresh green coriander crop.

Green Coriander Harvest Ready to Freeze

Some of our green coriander is destined for the deep freeze to use in recipes later in the year. Just pop them into freeze-proof jelly jars or freezer bags for later. No processing required!

That day, the garden was full of fresh onion, eggplant, tomato, and zucchini — all ready to harvest. With this bounty in mind, we put together this tasty marinade that is simply fantastic on Mahi-Mahi, and it went terrific with garden-fresh vegetable kabobs (augmented by a few grilled mushrooms and peaches from the market.)

Green coriander marinade fish & vegetables fresh from the grill

After a quick soak in our green coriander marinade, this Mahi-mahi
cooked up fast on the grill alongside garden fresh vegetables.


Green Coriander MarinadePrint Print

Ingredients:

  • 1/2 lemon
  • 1/2 lime
  • 1 clove garlic
  • 1 jalapeno
  • 1/4 t. sea salt
  • 1 T. coconut aminos
  • 1 T. olive oil
  • 1 T. green coriander (fresh or frozen)
  • generous grind of black pepper

Squeeze the juice of lemon and lime into a small bowl.

Peel and coarsely chop garlic. Remove stem and seeds from jalapeno; coarsely chop. Place garlic and jalapeno into mortar. Add 1/4 teaspoon salt. Grind together with pestle into a paste. Scrape the mash into the lemon-lime juice. Set aside.

Place coriander into mortar and slightly crush with pestle. Add to lemon-lime mixture. Stir in coconut aminos, olive oil, and a few grinds of black pepper.

This should make enough marinade for a pound or two of fish. Green coriander’s spicy-citrus flavor is strong, so a little goes a long way!

If using with fish, pour marinade over fish and allow to rest about 15 minutes before cooking.

If using with chicken, you may wish to infuse the meat at least 30 minutes or overnight in the fridge.

Finally, we’d be remiss if we didn’t give a shout-out to our friend Willi Galloway whose fantastic garden-to-table book Grow. Cook. Eat. includes a green coriander chicken recipe that started us down the road to cooking with this easy-to-grow herbal power-pod. If you’re in love with green coriander after trying our recipe, be sure to buy her book for the recipe that started it all!

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