marinade basics and recipe for basic white wine marinade

Marinade Basics

A marinade has three basic components: an acid, an oil, and a flavoring. The acid helps with tenderizing, the oil helps to keep in moisture, and the flavoring helps with the finished dish. Depending on the amounts of oil and acid, the marinade will do one of two functions: help tenderize the item or give a shot of flavor, or keep in moisture.

Recipe and Ratio

Here is a basic recipe for a white wine marinade. It has a 5:1 ratio of acid to oil, and works well with grilling both lean and fatty fish. It is acid-based and packs quite a punch. Adjust the seasonings as needed for the finished dish.

White Wine Ginger Garlic Marinade

• 1 1/2 cups dry white wine (or use 1 cup white wine vinegar)
• 1/2 cup fresh squeezed lemon juice
• 1/2 cup corn oil
• 1 small onion, sliced very thin
• 4 to 5 medium garlic cloves, peeled and smashed
• 1 to 2 teaspoons grated fresh ginger
• Handful of parsley sprigs, chopped
• Salt and pepper to taste

Whisk all the ingredients together. Marinade the fish for about 30 minutes to an hour before grilling.