This warm, spicy marinate with its rich partnership of flavors is a perfect complement to lightly fried fish, such as cod, bass, sea bass or tilapia. “Marinade” is a carrot-onion sauce that the fish is covered and served with. This dish can be served hot with mashed potatoes or at room temperature as an appetizer. And the good thing is – you can make it a day before serving! Try it, you’ll thank me later-)
“To marinade (from Latin “marinus” – marine) is a method of cooking utilizing strong brine – marinade. First marinades have appeared in ancient Rome and were as simple as sea water used to soak meat, fish, and poultry in order to mitigate or impart other flavors. Use of seawater as first natural marinade was known to almost all “sea” peoples. In Scandinavia and Finland to the day certain caught sea fish is not only soaked but also boiled in the same water the fish lived in. Gradually, more complex marinades have developed, each with its own character and for a different product: meat, fish, mushrooms, vegetables, and fruits. In Southern Europe, with its developed winemaking, vinegar gradually has replaced salt and enabled to marinate fruits and vegetables for the purpose of preservation. Diverse and complex systems of marinades were developed by almost all ethnic cuisines, especially French and a number of Eastern cuisines, where spices such as peppers, onions, garlic, cloves, cinnamon, and anise have taken prominent roles along with salt and vinegar.
Currently, there are hundreds of recipes for various marinades which are divided into two major categories – the ones used in preparing meat, poultry, and game before cooking, and the ones used with fish, vegetables, and mushrooms.
Word marinade (from French “marinade” – i.e. “putting into salt water”) started being used as the general name for a product made out of mushrooms, vegetables, fruits etc marinated by the mix of vinegar, salt and sugar with an addition of spices. The mix itself is also being named “marinade”.”
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"Riba pod Marinadom" - Pan Fried Fish with Warm Carrot Sauce "Marinade"
- 2 lb. fresh fish, cod, bass, sea bass, tilapia (skinless, boneless fillets)
- salt and freshly ground pepper
- 3-4 Tbsp. olive or grapeseed oil
- For the marinade:
- 4 medium carrots, peeled and shredded
- 1 medium yellow onion, diced
- 1 Tbsp. vinegar
- 1 cup water
- 1 Tbsp. oil
- 2 tsp. sugar
- 1 bay leaf
- 3-4 allspice
- 1/2 tsp smoked paprika
- 2 Tbsp. fresh parsley, chopped
Season the fish on both sides with salt and pepper. Heat the oil in a large skillet. Add the fish and cook over medium heat, turning once, until the fish is cooked, about 3-5 minutes each side, depending on the thickness of the fillets.
While the fish is cooking mix together all ingredients for a marinade in a medium saucepan and cook over low medium heat (covered) for about 10-15 minutes. Let it cool slightly.
Serve the fish topped with a few large tablespoons of this marvelous "marinade".
Rosa's Yummy YumsDecember 16, 2013 at 2:05 pm
A light and unique dish! This combination is really wonderful.
La Table De NanaDecember 16, 2013 at 2:19 pm
Such rich and warm appetizing colors..I like fish prepared with abrothy sauce..Had my first in France:)
AnonymousDecember 16, 2013 at 4:22 pm
I am vegan so I don't eat fish but this sauce/marinade is a reminder that preserving moisture and adding rich flavour to delicate fish is an option that most people simply don't think about. Cheers for sharing this lovely marinade. I might try it with lightly sauted eggplant slices to approximate the delicate flavour of the fish.
melangeryDecember 16, 2013 at 5:07 pm
I think this "Marinade" will work very well with eggplants or other vegetables. Cauliflower would be delicious also-)
JuliaDecember 17, 2013 at 2:22 am
Beautiful color! And I know that stewed carrots go really well with fish! Yum!
Te de TernuraDecember 17, 2013 at 6:03 am
Una receta muy SABROSA, junto a una explicación cultural de 10.
GRACIAS AMIGA :))))
SusanAugust 4, 2014 at 4:32 pm
Simple ingredients, and simply delicious! Wonderful recipe.