Wheat beer seafood marinade
Cold, Hard Football Facts for Jul 29, 2005
Lucy Saunders is America's foremost authority on cooking with beer. She's written numerous books, runs the Web site www.beercook.com and was cool enough to share several of her recipes with us, including this one and another for a sauce and marinade that goes great with steak, pork and other meat dishes.
This is a simple but tasty beer-based marinade for fish. You can use any kind of wheat beer, from German hefe-weizens to Belgian wit beers. Both styles have spicy and fruit flavors, which add a lot of complexity to your marinade. German wheat beers feature clove and banana aromas; Belgian wheat beers are spiced with coriander and orange peel.
- ½ cup olive oil
- 1 Tablespoon grated lemon zest
- 2 teaspoons dried thyme
- ½ teaspoon celery seed
- ½ cup minced sweet Vidalia onion
- 12 ounces wheat beer (also called weiss beer, wit beer or weizen beer)
Blend all ingredients and pour into a zip-seal plastic gallon bag. Add fish filets and marinate refrigerated for 2 to 3 hours or overnight.
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