PantherDave Posted October 6, 2006 Share Posted October 6, 2006 Are we just basically talking soy with some type of citrus juice? I find soy just to damn salty(even the low sodium), but I've discovered "Ponzu" and it's just fantastic with a rice vegtable wrap and on sashimi grade tuna. Is it a citrus blend or a just one main fruit?? Quote Link to comment Share on other sites More sharing options...
detlef Posted October 6, 2006 Share Posted October 6, 2006 soy, lemon juice, and rice vinegar with bonita flakes optional. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 6, 2006 Author Share Posted October 6, 2006 soy, lemon juice, and rice vinegar with bonita flakes optional. Thanks Det, how do you think the Strawberry Grouper would marinade in the Ponzu? Quote Link to comment Share on other sites More sharing options...
detlef Posted October 6, 2006 Share Posted October 6, 2006 Thanks Det, how do you think the Strawberry Grouper would marinade in the Ponzu? I don't like to marinate translucent fish like grouper in soy based marinades because they discolor them. Rather simply season them w/ s+p and serve with the ponzu. Quote Link to comment Share on other sites More sharing options...
twiley Posted October 6, 2006 Share Posted October 6, 2006 I don't like to marinate translucent fish like grouper in soy based marinades because they discolor them. Rather simply season them w/ s+p and serve with the ponzu. I was just going to post that question but you answered it for me. Translucent fish are better with marinades that are citrus based, correct? Quote Link to comment Share on other sites More sharing options...
detlef Posted October 6, 2006 Share Posted October 6, 2006 I was just going to post that question but you answered it for me. Translucent fish are better with marinades that are citrus based, correct? WEll, citrus certainly works, but that's not the issue since the aformentioned ponzu has citrus. Mostly it's a matter of avoiding dark stuff like soy. Frankly, I don't tend to marinate fish much Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 6, 2006 Author Share Posted October 6, 2006 Excellent suggestion on the Ponzu for a dip, as I'll go that rout, and I'll do some melted butter with garlic and cilantro as well for a second dip. I think I'll let the coals get med-low and put the fillets on with a little light seasoning-most likely Morton's " Nature Seasoning". Thanks for the suggestions Det-Peace PD. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.