Marinades are ideal for making proteins tender and infusing them with flavor. They’re also incredibly hands off—you can throw meat in a large plastic bag, Tupperware, or bowl with your marinade, forget about it, and have something that’s guaranteed to be delicious. With thicker cuts, you can marinate for up to 24 hours. When working with more delicate proteins like fish or shrimp, marinate for no longer than 1 to 2 hours, or the acid in your marinade may start cooking before you get a chance to.
These recipes all yield between 1/2 and 1 cup marinade. Just mix them all together in whatever vessel you plan to add your protein to. Discard it when you’re finished, or, to make an easy sauce, add your marinade to the pan with your protein and cook it to reduce.
In a small saucepan, combine the orange zest and juice, grapefruit juice, lemon juice, wine, honey, and crushed red pepper (if using). Bring to a boil over medium-high heat and simmer until reduced by half, about 5 minutes. Allow to cool completely before using, 20 to 25 minutes.
We love it on: chicken, white fish, and shell fish.
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