What's your opinion?

[Katie-pie]

I'm busy planning a menu for when my folks visit this weekend and I need some advice...would a sage, rosemary, white wine, and olive oil marinade go with carpensis? (a mild fish on sale today)

This marinade is used with a six-hour pork roast, which by the way is absolutely excellent--so tender and juicy...yum. Anyway, do you think this marinade will be okay with my fish dish?

One more question...if you marinate fish in citrus, it "cooks" it. Can you then grill/broil/cook it after it's been "cooked"? Did that make sense?

P.S. I'm making the Eating Well chocolate cake tonight--my third baking attempt...but because of all the responses I received, I feel confident! Thanks so so much! I love this BB!

[kwormann]

I think the marinade sounds good, but I wouldnt marinade it for very long....delicate fish may fall apart!

Kim

[sneezles]

I have to disagree with Kim both sage and rosemary sound to overwhelming for fish. I would go with tarragon, thyme, majoram or savory. As far as marinading it in citrus, when left in acids too long they become firm and opaque. While it is fine for ceviche, it's not good for fish that you want to cook (they become overcooked).
Is carpensis from the carp family? Carp is a moist, meaty, slightly oily (but mild tasting) that is best cooked by moist heat methods such as braising or frying.

[Katie-pie]

Thanks for your help--

Sneezles, capensis is similar to orange roughy--that's what the seafood dude said.

Thanks again! I'll try an herb with less unf!