I bought frozen fish fillet and be thinking about marinading them and later put them in the freezer for the rest of the week, is nearby a better way to run about this? any suggestions?
Answer:
marinade as they thaw out in your fridge over hours of darkness.
Use lemon and olive oil next to some parsely and italian seasoning, maybe a sprinkle of garlic.
When you cook them, incorporate a little butter, onion, saline & pepper on top. It will melt over the fish.
go beside Jim Just's answer. it sounds about right.
I'm not sure that this will work. Whilst the fish is frozen, it won't soak up any of the flavour, and once you stick it back surrounded by the freezer, the marinade may freeze as well (depending on the ingredients).
Buy fresh fish, and marinade it as you stipulation it.
I certainly hope you aren't considering de-frosting the frozen fish, marinading it, and after re-freezing it - certainly not a devout idea!
However, you may defrost the frozen fish, marinade it, after cook it thoroughly, and then freeze it once it's cooked. Re-heated fish isn't nice though, and will be over-done.
Marinate the fish one day until that time you're ready to cook it. Allowing it to liquefy out first, of course.
Don't thaw and after re-freeze. that will make the fish walk bad! Keep frozen till you are in place to begin. After completely thaw blot off excess hose down with treatise towel and then marinate.
Flavoring depends on the fish.
DO NOT refreeze previously-frozen food unless you really don't care give or take a few its texture or taste. Leave it frozen until you're in place to marinade, and it can marinade as it thaws within the fridge. If it's already defrosted, step ahead and eat it in a day, marinaded or not.
Your singular other option, if it's a non-oily fish, is to marinade it and afterwards dehydrate it to make fish shaky. Not many citizens try that, but I've given out samples I've made and family liked it greatly. This was a any cod or rock bass marinated in tabasco sauce, and dried until only just short of brittle (still slightly pliable).
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Answer:
marinade as they thaw out in your fridge over hours of darkness.
Use lemon and olive oil next to some parsely and italian seasoning, maybe a sprinkle of garlic.
When you cook them, incorporate a little butter, onion, saline & pepper on top. It will melt over the fish.
go beside Jim Just's answer. it sounds about right.
I'm not sure that this will work. Whilst the fish is frozen, it won't soak up any of the flavour, and once you stick it back surrounded by the freezer, the marinade may freeze as well (depending on the ingredients).
Buy fresh fish, and marinade it as you stipulation it.
I certainly hope you aren't considering de-frosting the frozen fish, marinading it, and after re-freezing it - certainly not a devout idea!
However, you may defrost the frozen fish, marinade it, after cook it thoroughly, and then freeze it once it's cooked. Re-heated fish isn't nice though, and will be over-done.
Marinate the fish one day until that time you're ready to cook it. Allowing it to liquefy out first, of course.
Don't thaw and after re-freeze. that will make the fish walk bad! Keep frozen till you are in place to begin. After completely thaw blot off excess hose down with treatise towel and then marinate.
Flavoring depends on the fish.
DO NOT refreeze previously-frozen food unless you really don't care give or take a few its texture or taste. Leave it frozen until you're in place to marinade, and it can marinade as it thaws within the fridge. If it's already defrosted, step ahead and eat it in a day, marinaded or not.
Your singular other option, if it's a non-oily fish, is to marinade it and afterwards dehydrate it to make fish shaky. Not many citizens try that, but I've given out samples I've made and family liked it greatly. This was a any cod or rock bass marinated in tabasco sauce, and dried until only just short of brittle (still slightly pliable).
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