Something's fishy about this one...oh yeah, it's the fish! Oy, that was lame. But all the same, this marinade has been a total game changer for my easy weeknight meals. It comes together in a fishy flash, requires no marinating time, and adds SO much flavor punch. What's even more fantastic: it works great for almost any fish variety! I've personally tried it with cod, salmon, and mahi mahi, but it would also work beautifully with tilapia, shrimp, halibut, bass, flounder--you get the gist. ALL the fish things!!

This recipe is incredibly easy to customize as well, so you can mix up the spices and flavors to keep things interesting. And the incredible secret ingredient that really gives this thing flavor is SO my jam (this is super punny. You'll soon see why)! Let's get to it!

Flavorful Fish Marinade

Serving Size: 2

Prep Time: 5 min, Bake Time: 15 min.

Ingredients:

2 wild caught* fish filet of choice (pictured here is Mahi Mahi. You can find exceptional quality seafood here.)
1 1/2 TBS sugar-free, junk-free jam (my favorites for this are Seville orange and raspberry)
1 tsp smoked salt
1 TBS coconut aminos
1 tsp raw apple cider or balsamic vinegar, fresh lemon, or lime juice (depending on your flavor combos, but the little bit of acidity is great here)
pinch of freshly ground black pepper
2 TBS olive or avocado oil (approx.)
1 tsp dried oregano, Italian seasoning, or herbs de Provence (you really can customize here!)
1/4 tsp onion powder
1/8 tsp garlic powder or 1/2 tsp chopped fresh garlic
optional: fresh herbs (basil, cilantro, chives)

Directions:

Preheat oven to 350 degrees.
In a small baking dish (I use a glass pie dish), add all your marinade ingredients except the olive or avocado oil.
Whisk ingredients to combine, then slowly drizzle in your oil to emulsify.
Make sure fish is completely dry and add directly to the pan, tossing to coat.
Bake for 12-15 min (skin side up if it has skin), making sure not to overcook.
Serve with your favorite veggies and make sure to drizzle with the delicious sauce from the pan!

Super simple, super satisfying, and so incredibly easy! Now, go fish!

In loving health,

Ashley

*quality of fish is absolutely important here. You always want to look for wild, sustainably caught when possible. The flavor and range of nutrients is beyond compare vs farmed fish varieties. Farmed fish are most often force-fed corn and soy, which they are not intended or equipped to consume, are kept cramped in small areas packed tightly together, and often become ill due to the maxed out living capacity and hanging out in all the poo. This equals dull, toxin-filled tasteless fish that is synthetically colored (in terms of salmon) and lacking in key nutrients. You can read more on the specifics of farmed fish and the negative environmental and ecological impacts at large here.

Note: This post does contain affiliate links. While a little extra moolah is always nice and helps keep this blog up and running, the sole purpose of sharing these links is to help you find quality ingredients with ease and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item. All recipes are solely mine. Sharing is caring, and I kindly ask that you give credit appropriately.