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Don't be scared of your kitchen! Many recipes call for preparations that sound daunting, but actually aren't that difficult. O, the Oprah Magazine contributing chef Rori Trovato is here to take the fear out of cooking—you'll be blanching, scaling and de-boning in no time! 
How to Marinate Fish Never marinate fish longer than one hour: The meat will begin to break down, the texture will get mushy, and, depending on the amount of acid (lime, lemon, or vinegar), the fish can start to "cook," which is fine for ceviche but not for grilling. I suggest marinating at room temperature for 30 minutes or in the refrigerator for 45 minutes, then leaving at room temperature for 15 minutes (you don't want to put ice-cold anything on a grill). Make sure the dish that holds the fish and marinade isn't too large, so the fish can sit in as much of the marinade as possible. I recommend a glass or Pyrex container (certain metals can be reactive to fish). Pat the fish dry thoroughly with paper towels to prevent the flesh from sticking to the grill. Then brush the fish and the grill with olive oil. Rori Trovato 
Give It a Try Now that you've got the know-how, get cooking! Put the technique to the test with Rori's Soy-Lime Marinated Grilled Tuna. |
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