Ginger-lime marinade

Yield: 1 Cup

Measure Ingredient
Juice from 2 large limes; about 6 tablespoons
3 tablespoons Each: fish sauce; hoisin sauce, hot chile sauce, grated fresh ginger, see note

Preparation time: 5 minutes Marinating time: 1-2 hours for chicken, 30 minutes-1 hour for seafood Yield: about 1 cup, enough to marinate about 1½ pounds chicken)

From "Marinades: The Secret of Great Grilling," by Melanie Barnard (Harper Perennial).

1. Combine all ingredients in small bowl. Place chicken or seafood in single layer in non-metal bowl. Cover with marinade, cover and refrigerate 1 to 2 hours for chicken, 30 minutes to 1 hour for fish and 30 minutes for shellfish such as shrimp or scallops.

Note: Asian fish sauce, also called nam pla, and hot chile sauce are available at Asian markets. When grating fresh ginger, use the medium or large holes on the grater, or you'll get ginger juice.

Nutrition information per serving: Calories ........ 11 Fat ............ 0 g Cholesterol .. 0 mg Sodium ...... 310 mg Carbohydrates .. 2 g Protein ....... 0 g

From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 14, 1997

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