Hungry? LeGrouper's Filet Marinade 1 jar of claussens pickle juice 12 Key Limes cut in halves 1 TableSpoon Soy Sauce 1 half bulb Fresh Garlic, minced 1 bushel green onions, sliced thin 1 TableSpoon Worchestershire 2 TableSpoons Dijoin Mustard. 1 TableSpoon whole black peppercorns 1/2 cup of EV olive oil Mix all ingredients with 5-7 filets in a large plastic bag. Leave at least 3 hours in the fridge. Rub Filets with Tony's and Fresh Cracked Pepper. Grill to desired doneness. Mmmm......
Sounds good. Did you make it up or spin it off from another recipe? What type of filets...chicken or fish? If fish...what works best for this recipe? Let me guess...Grouper.
LeGrouper, sounds like a great marinade for my favourite marinades are those that i just grab whatever ingredients i can find and mixing them together, made some sensational one's this way....pity i can't replicate them then
I have yet to find anything that doesn't taste better after it's marinated overnight in Italian dressing...
Here's my favorite; I usually use it for London broil, and it's great for sirloin. IMHO, a good filet doesn't need a marinade. 1/4 cup vegetable oil 1/4 cup sesame oil 1/2 cup soy sauce 1 bulb (all of the cloves) of garlic, minced 2 T blackstrap molasses The blackstrap molasses isn't always easy to find; it's a real low-grade molasses, so it's not real popular. Still, it's imperative that you find it for this recipe. Hong Kong Market is the cheapest place to find sesame oil, and it's real handy to have around. Mix all the ingredients and place in a Ziploc bag with your London broil or Sirloin. Marinate overnight before grilling.
I don't usually marinate steaks or fillets, but here's a couple of good ones for venison (for 2-3 lbs tenderloin or steaks): #1 1/2 cup dry red wine 1/4 cup red wine vinegar 1/4 cup olive oil 3 tablespoons unsulphured molasses 2 medium shallots, thinly sliced 1 tablespoon minced fresh sage 1 tablespoon crushed black peppercorns #2 1/2 cup gin 2 teaspoon Worcestershire sauce 1/4 cup extra virgin olive oil 2 teaspoons black peppercorns 1 onion, peeled and quartered 2 star anise 2 garlic cloves, peeled and lightly crushed
When I was a boyscout we used to marinade our chicken in Wishbone Italian and Ketchup... those were the days man.... capture the flag on the dunes of Saudi Arabia after an Italian Chicken Breast and a can of crunchy baked beans... crunchy from the beatles that landed in it.... which you realized in the morning when you saw the can in daylight....
No, but try rubbing dijon mustard with a little honey and whatever spices you want. Also, poke holes in the skin and stick some garlic pieces in there. It's good if it's tender.
