Fish Marinade from "In the Kitchen with Pike Place Fish Guys"

Citrus Soy Glaze

1 c. fresh orange juice
1 tsp. soy sauce
2 tsp. rice wine vinegar
1 1/2 tsp. sugar
Two 1/2-inch thick wheels fresh ginger

Combine in a sauce pan. Bring to a boil over high heat, then turn down the heat to a simmer. Eyeballing it, reduce the mixture by half, or until it coats the back of a spoon. Remove the ginger and remove the pan from the heat. 

Variation: For added flavor, Taho adds the sauce directly to the pan in which he just seared his fish, scraping up the bits. Once the sauce is thick, he whisks in 2 - 3 T of cold butter.


Crybaby Marinade
Works great with warm water fish, such as catfish, bass or perch or with whitefish such as true cod, halibut, snapper, rockfish, or tilapia. More seeds you leave in the hotter it will be.

1/2 # jalapeno chilis roughly chopped
1 med yellow onion, cut in quarters
1 c lightly packed fresh cilantro leaves
1 16 oz can crushed pineapple with juice
1/2 c teriyaki sauce 
juice from 1 lime
2 tsp kosher salt

Blend in blender. Marinade improves if allowed to sit in the refrigerator for 4 to 5 hours or overnight.


Northwest Seafood Seasoning

1/3 c dried minced garlic
1/3 c dried granulated onion
1 T fine sea salt
4 tsp. dried granulated lemon peel
1/3 c dried dill
1/2 c paprika
2 T celery seed
1/2 c. dried parsley
1/4 c. medium grind pepper