Seafood Steward's

Cranberry Marinade

Ingredients

One 16-ounce can whole berry cranberry sauce, 1/2-cup cranberry juice, 3/4-cup soy sauce, 1/2-cup white vermouth or dry white wine, 2 Tablespoons finely minced garlic, 2 Tablespoons finely minced fresh ginger, 1 medium lime (juice & zest), 1 Tablespoon sesame oil, as garnish: use chopped cilantro or parsley and sour cream if baking your seafood

Directions:

Combine all ingredients in a suitable sized bowl, except garnish.  Cover and refrigerate until ready to use.  Choose one of the following: Atlantic or King salmon, swordfish, Basa or Chilean seabass.  Marinade 6 to 8 ounce for 20-30 minutes.  Remove seafood from marinade when ready to cook. 

Cooking Time : Time will vary depending on thickness and temperature.  for steaks or fillets that are between 3/4 and 1-inch thick, cook 4-6 minutes per side.

Saute: Melt 2 tablespoons butter in a large saute pan over medium-high heat.  Add 1/2-cup of the marinade and cook until marinade starts to thicken (about 2-3 minutes).  Saute fillets or steaks in butter and marinade mixture, turning once.  Garnish and serve immediately

Bake : Preheat oven to 400 degrees.  Place seafood into a lightly buttered oven-proof baking dish.  Mix 2 tablespoons of marinade with 4-6 tablespoons of sour cream.  Divide baste equally, topping each portion.  Bake 15-18 minutes.  Garnish and serve immediately.

Grill: Reduce marinade to approximately 2/3 cup.  This is easily accomplished by simmering the marinade in a pan until desired reduction is reached.  Allow marinade reduction to cool, then blend with 1-cup of regular mayonnaise.  Baste both sides of portion sized pieces of fish and place on a clean-hot grill.  Baste occasionally. 

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