Greek Oregano Marinade For Fish Recipes

FRIED FISH MARINATED IN GARLIC, VINEGAR, OREGANO, AND CUMIN

Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin image

Categories Garlic Fry Quick & Easy Vinegar Halibut Thyme Oregano Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
3/4 teaspoon ground cumin
2 bay leaves, finely crumbled
2 pounds skinless halibut fillet, cut into 1-inch pieces
Olive oil (for frying)
1/2 cup all purpose flour
Lemon wedges

Steps:

Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.

GREEK MARINADE

Greek Marinade image

Make and share this Greek Marinade recipe from Food.com.

Provided by Mirj2338

Categories Greek

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Steps:

In a small bowl, mix together all the marinade ingredients.
Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

GREEK OREGANO MARINADE FOR FISH

Greek Oregano Marinade for Fish image

Make and share this Greek Oregano Marinade for Fish recipe from Food.com.

Provided by Kimke

Categories Low Protein

Time 40m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons chopped fresh oregano
1 -3 teaspoon minced garlic
1/2 red onion, sliced very thin (1/2 cup)

Steps:

Combine oil, lemon juice, oregano, and garlic.
Stir to blend well.
Add onion slices.
Pour over fish and marinade at least 30 minutes.
Baste fish with marinade while grilling.

Nutrition Facts : Calories 806.6, Fat 86.7, SaturatedFat 12, Sodium 4.3, Carbohydrate 11.3, Fiber 2.1, Sugar 3.2, Protein 1.1

GRILLED GREEK FISH

Grilled Greek Fish image

Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia-all sweet white fish that work well with this marinade. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh mint
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon Greek seasoning
4 tilapia fillets (6 ounces each)

Steps:

In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GREEK-STYLE FISH WITH MARINATED TOMATOES

Greek-Style Fish With Marinated Tomatoes image

In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.

Provided by Mark Bittman

Categories dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cherry tomatoes, preferably Sun Gold, halved
1/4 cup olive oil, or more as needed
2 tablespoons white wine vinegar
1 tablespoon minced fresh hot chili, like jalapeño, or more to taste
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
4 cloves garlic, sliced, or more to taste
Salt
freshly ground black pepper
1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
1 lemon, sliced
4 to 6 sprigs fresh thyme

Steps:

Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON-OREGANO MARINADE

Lemon-Oregano Marinade image

This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

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