Green Coriander MarinadeAugust 01, 2014
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.
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 Print
- 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.
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