Thursday, June 9, 2011

Shark Teriyaki Marinade [Rhonda]

Degree of Difficulty: Super-easy
Time: 10 minutes for assembly, 1-3 hours to marinate, 10-15 minutes to grill
Serves: 2-3

This recipe was clipped from Runner’s World years ago, and I think the Canadian 10,000-meter record holder who shared this with readers was going for shock value with “shark.” Really, who puts shark teriyaki into their weekly menu rotation?

This is a versatile little marinade that works nicely for chicken (as we've done here) or halibut or pork, with clean, powerful flavors. (For halibut, let it linger in the marinade no more than 15 minutes, or the fish will get mushy.)

¼ cup soy sauce
¼ cup orange juice
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon chopped dried parsley

Combine all ingredients in mixing bowl, add meat, stir to cover all meat surfaces entirely, let marinate in refrigerator for desired time. Grill and serve.

Suggested soundtrack: score from the movie Jaws

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