MARINATING FISH RECIPES

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

Steps:

• Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
• Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
• Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
• Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
• Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.