Chef Paul Finkelstein’s favourite healthy marinades
Here are the five best marinades recipes by Paul Finkelstein, a chef and teacher at Northwestern Secondary School in Stratford, Ont. He is a regular contributor to Best Health
Marinating times vary: Fish and seafood take under a half-hour, chicken and pork take one hour and beef takes two. These are all minimums; feel free to marinate for longer if you like.
1. Ginger and Cilantro
Whirl ¼ cup (60 mL) soy sauce, 1 Tbsp (15 mL) extra virgin olive oil, 3 Tbsp (45 mL) honey, 1 Tbsp sesame oil, 2 minced garlic cloves, 2 Tbsp (30 mL) minced ginger, ½ cup (125 mL) water and a handful of cilantro. Use on chicken, seafood and fish.
2. PC Memories of Portugal
Piri Piri Barbecue Sauce: Put it on chicken, fish, seafood and veggies before grilling for a spicy kick.
Pulse 1 handful each parsley and cilantro, 3 cloves garlic, ½ cup (125 mL) extra virgin olive oil, 2 Tbsp (30 mL) lemon juice, 1 tsp (5 mL) chili flakes, and salt and pepper to taste. Great for marinating beef.
4. Herbs and Garlic
Whirl 2 sprigs each rosemary and thyme (with stems removed), 2 cloves minced garlic, ½ cup (125 mL) extra virgin olive oil, ¼ cup (60 mL) water, 1 tsp (5 mL) chili flakes and a splash of lemon juice. Try it on chicken.
Mix ½ cup (125 mL) low-fat yogurt; 1 Tbsp (15 mL) each lime juice and chopped cilantro; 1 clove minced garlic; 1 tsp (5 mL) each cumin, paprika, garam masala and grated ginger; and ½ tsp (2 mL) salt. Delish on chicken.