This recipe is from the great chefs at Nakano. We used cod fillets to test it out and those of us that love fish, loved this recipe. The seasonings in the marinade paired with the Original Seasoned Rice Vinegar blended nicely for a sweet, yet spicy finish.
We let it marinade for four hours and had it for lunch with the Spanish Tomato Bread with Cheese.
Carribean Jerk Marinade
INGREDIENTS
1/4 cup NAKANO Seasoned Rice Vinegar Original
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. packed brown sugar
2 tsp. ground allspice
1 tsp. dried thyme
1 tsp. ground ginger
1/2 tsp. garlic powder
1/4 to 1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup NAKANO Seasoned Rice Vinegar Original
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. packed brown sugar
2 tsp. ground allspice
1 tsp. dried thyme
1 tsp. ground ginger
1/2 tsp. garlic powder
1/4 to 1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
DIRECTIONS
Combine all ingredients in a small bowl or 1-cup measuring cup; stir well to dissolve brown sugar and smooth out lumps. Marinate in the refrigerator: fish 4-8 hours depending on thickness; pork and chicken 24 to 48 hours depending on thickness. Turn at least once while marinating. To cook, drain marinade and discard. Grill, broil or pan fry.
Combine all ingredients in a small bowl or 1-cup measuring cup; stir well to dissolve brown sugar and smooth out lumps. Marinate in the refrigerator: fish 4-8 hours depending on thickness; pork and chicken 24 to 48 hours depending on thickness. Turn at least once while marinating. To cook, drain marinade and discard. Grill, broil or pan fry.
Makes 3/4 cup (enough for 1-1/2 lbs pork, chicken or fish)
*Post inspirations provided. All thoughts are my own.
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I made this marinade too, but I didn’t have thyme. I thought it was delicious.
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