Ginger, Mint, and Lime MarinadeKatie Workman citrus, ginger, lime, marinade, mint, summer
This Ginger, Mint, and Lime Marinade was born one summer of that most dignified of lineages: stuff hanging around. Overgrown mint in back yard, a good stock of limes for Gary’s gin and tonics, a knob of ginger in the veggie drawer. And even when summer is way, way over, the marinade, it lives on.
And now in the colder months it becomes a bright, piquant antidote to thinking about the fact that winter is just about upon us. It’s garlicky and gingery and minty and so bright and flavorful. It will last for about 5 days sealed up in the fridge.
If you wanted to change it up you might add some basil and/or cilantro in place of the mint. If you combined the three there would be a slightly pan-Asian/Thai quality to it I think.
Once a marinade touches raw meat or seafood if has to be either boiled or discarded. But what I sometimes do is take a few tablespoons of the marinade out before I put the meat in (make sure to give it a good shake, whatever it is, so that the marinade is completely combined before you pull some to the side.
Then after I cook the chicken or chops or whatever, I dribble the reserved marinade on the cutting board before put the cooked food back on to rest, and then slice. Extra fresh flavor at the end.
This is inspired by Adam Perry Lang’s ingenious board sauce or board dressing technique. This is how he describes it: Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I slice it and then build upon them, so I make what I call a board dressing. I often add some olive oil, or some of the rendered fat trimmings from the baste, or perhaps a little balsamic vinegar, to the juices.”
And now this has me wondering—if you added a bit more lime juice, or better still some rice vinegar to the mix, would this not make a kick-ass Asian salad dressing? Oh I think it might. When I give it a go, you’ll see a photo.
This is lovely on pork chops or kebabs, chicken, shrimp, and any flaky thick white fish. Marinate pork or for at least 4 hours, up to 12 in the fridge, shrimp for 1 to 2 hours, and fish for 30 minutes. (More on How Long Do I Marinate That? here.) Broil or grill or saute. What can I tell you, it’s a marinade, and the cooking method is all you.
- ½ cup extra virgin olive oil
- 2 tablespoons peeled and minced fresh ginger
- 4 garlic cloves finely minced
- ¼ cup chopped fresh mint leaves
- 2 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper to taste
- Pinch red pepper flakes optional
- Put the olive oil, ginger, garlic, mint, lime juice,salt and pepper in a bowl of a jar with a lid. Whisk or shake to combine well.