Spice Island Marinade

By Molly O’Neill

Published May 30, 1992

Total Time
5 minutes
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This marinade imparts a pungent, Indian flavor to chicken, beef or ribs, but it works particularly well with tuna steaks or fish fillets. For four 6-to-8-ounce tuna steaks, marinate 1 ½-inch-thick steaks in refrigerator for 4 hours. Grill over hot coals until rare, about 3 minutes per side.

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Ingredients

Yield:Two cups

  • 1 ripe papaya, ¾ pound, peeled and diced

  • ½ pound fresh, ripe apricots, pitted and finely chopped

  • ¼ cup fresh lime juice

  • 2 cloves garlic, peeled and minced

  • 2 small Thai or jalapeno chilies, seeded, deveined and minced

  • 1 tablespoon grated ginger

  • 1 tablespoon cardamom pods, crushed

  • 2 tablespoons coriander seeds, crushed

Ingredient Substitution Guide
Nutritional analysis per serving

41 grams carbs; 170 calories; 1 gram monosaturated fat; 2 grams fat; 9 grams fiber; 19 milligrams sodium; 4 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 2 days.

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