This citrus marinated grilled fish recipe is great dish for those who love fish marinated with citrus and spices. The marinade is made with sour orange juice, orange zest, chipotle powder, garlic powder, cumin seeds, and oregano. I used cod for this recipe, but the marinade will work well with other types of fish, you can try it with halibut, rockfish, mahi mahi, tilapia, and more.
Jump to Recipe
En Español
Sour oranges, called naranja agria in Spanish, are also known as bitter oranges or Seville oranges. We had sour oranges growing everywhere in Ecuador, as their names implies they are very sour and full of seeds, but have this amazing fragrance that hits you the minute you cut one open. In Ecuador, we mainly use them in ceviche, in jam, and in drinks. They’re very popular as a citrus addition to fresh sugar cane juice (jugo de caña or guarapo), since they contrast very well with the sweetness. I love cooking with them; they work great for any dish where you would add orange or lemons, and of course, make great marinades.
Until recently I had no idea it was even possible to find sour oranges in the US. Then, thanks to a Persian friend, who invited us to celebrate Norooz, the Persian New Year, I discovered that they’re very common in Persian cuisine. The best place to find them in the US is atPersian or Middle Eastern groceries stores.
They are seasonal, like most citrus, so are mainly available in winter/spring months. It’s funny because every time I go to the Persian store to buy them, they look at me and warn me: “You know those aren’t regular oranges, right?”. Apparently many people buy them without knowing and then return them or complain that the oranges were bad. In case you can’t find sour oranges or want to prepare this citrus marinated grilled fish during the summer, you can replace the sour orange juice in the recipe with a mix of half regular fresh orange juice and half lemon/lime juice.
I use an indoor panini style grill to make grilled fishes when it’s cold outside, and sometimes even if it’s not cold I still do so. Grilling fish to the right point can be very tricky, but the indoor grill heats very evenly. Personally, this is the best way to grill perfect fish, it’s very fast, and you end up with beautiful grilled fish that is not overcooked. I also sometimes use the flat grill, a la plancha style, to cook the fish. You can also use a stove top grill or sear it in a pan with some butter if you don’t have an indoor or outdoor grill.
I served the citrus marinated grilled fish on soft corn tacos and/or with crunchy tostadas. I also added either homemade guacamoleor avocado slices, and topped it with my citrus habanero salsa. Other side dishes that work great with this citrus fish include Latin style rice, fried ripe plantains, and cebollas encurtidas (lime pickled red onions).
You can also use the citrus grilled fish as a topping for a lunch salad entrée: add a layer of salad greens, some avocado slices, the grilled fish, the citrus habanero salsa, and an extra squeeze of fresh lime with a drizzle of olive oil.
Citrus marinated grilled fish
Recipe for citrus marinated grilled fish, made with fish marinated in sour orange juice, orange zest, chipotle powder, garlic powder, cumin seeds, and oregano. Fish can also be seared.
1teaspoonof ground chipotle powderor your favorite chili powder, adjust to taste – use paprika for non-spicy variation
2teaspoonsgarlic powder
1tablespoonof whole cumin seeds
1teaspoondry oregano
1teaspoonsalt
Toppings and side dish suggestions:
Tortillas or tostadas
Citrus habanero salsa
Homemade guacamole or avocado slices
Latin style rice
Fried ripe plantains
Cebollas encurtidas or lime pickled red onions
Instructions
Mix the dry spices and seasonings with the sour orange juice and oil.
Rub the fish fillets with the citrus marinade and let marinate for at least 30 minutes.
Pre-heat the grill, for the indoor grill, I usually heat it to max/searing temperature.
Grill the fish to desired doneness. The exact time will vary based on your grill and the thickness of the fish fillets. For the indoor grill, it usually takes 5-6 minutes for the fish to be cooked but still moist.
Serve the grilled citrus fish with your choice of toppings and side dishes.
Notes
Make a quick entree salad using any leftovers, start with a layer of salad greens, add some avocado slices, the grilled fish, the citrus habanero salsa, and an extra squeeze of fresh lime with a drizzle of olive oil
If you're using lemon or other citrus juice in the marinade, don't let the fish marinate much longer than 30 minutes. If you let it sit too long, the acid from the citrus will turn the texture of the flesh from firm to mushy.
How Long to Marinate Fish. Because seafood is delicate, you only have to let the fish marinate for up to an hour — 15 to 30 minutes works best. If you let the fish sit in the marinade for too long, you will end up with an overly seasoned piece.
Just like when making ceviche, acid can actually cure or “cook” seafood over time, which can inhibit your actual cooking process. To avoid this, aim to marinade large shrimp for no longer than 45 minutes and fish for no longer than 30 minutes to an hour, depending on firmness.
As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will “cook” the fish if given the time. Season the fish with salt and pepper just before adding the marinade.
As the pieces of fish sit in the marinade, the citric acid from the juice slowly causes the flesh's proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish.
In Indian cuisine, marinated or spiced fish dishes, like Fish Tikka or Amritsari Fish Fry, can be refrigerated for up to two days. Make sure that the fish is thoroughly marinated and stored in an airtight container to maintain its flavour.
If you are going to fry or grill lean, white fish, the flesh will be whiter and firmer if it is soaked for half an hour in a 10% salt solution (brine). The salt penetrates in better and the fish gains a firmer, more satisfying consistency. The flesh tastes better and is easier to handle.
First, the fish must be dried thoroughly with kitchen paper, and because the flesh of white fish is so delicate, there needs to be some kind of coating – try seasoned white or wholemeal flour, beaten egg and breadcrumbs.
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
How long should I marinate fish? Since fish is very delicate, you don't need to marinate it for long. Maximum an hour, but even 15-30 minutes can help.
And if you add a little salt to the marinade, the fish will be quickly and deeply seasoned, as well. However, since acid also changes the texture of the protein in fish, essentially firming it up, you don't want to leave it in the acid for too long before cooking. About 30 minutes is perfect.
Make sure the fish is well covered in marinade and set aside in the fridge for 30 minutes to two hours. Oil the grill lightly if you're doing the island-style marinade. Cook your fish, turning when you're about halfway through. Cooking time is going to depend on the thickness of your steaks or fillets.
At its core, ceviche is basically fresh seafood steeped in an acidic marinade, most commonly lime or lemon juice. The acid in the citrus forms an extremely low pH condition to denature the fish protein networks, much the same as heating would. This results in the seafood becoming opaque and more firm in texture.
How lemon juice tenderises the meat. An acid-containing marinade not only helps to flavour meat; it also helps to tenderise it. Acid causes The protein and connective tissue in meat are broken down by acid. At a molecular level, meat proteins have a spiral shape.
And if you add a little salt to the marinade, the fish will be quickly and deeply seasoned, as well. However, since acid also changes the texture of the protein in fish, essentially firming it up, you don't want to leave it in the acid for too long before cooking. About 30 minutes is perfect.
We suggest exploring options such as soaking meat in a marinade made with lemon, lime juice, or vinegar. However, don't leave your meat in lime or lemon juice for too long, or else it'll get too soft. Anywhere between 30 minutes and an hour is a good time frame for acidic marinades.
Whatever its provenance, ceviche essentially “cooks” the seafood you are using by denaturing the proteins, as they are by heat, but without the same risk of overcooking. That said, ceviche marinated too long may turn slightly rubbery.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
