
Floribbean Pineapple white fish, chicken, and pork
1 tablespoon/15ml coconut oil
4 teaspoons/20ml cumin
1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)
Apple Curry sword fish, tuna, chicken, pork, lamb
1 tablespoon/15ml canola oil
1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste)
1/2 cup apple juice concentrate
2 tablespoons/30ml dry Italian Seasoning
1 teaspoon/5ml ground coriander
1 teaspoon/5ml ground allspice
2 teaspoons/10ml cayenne sauce (or your favourite to taste)
1/2 cup frozen margarita mix thawed (sub frozen limeaid concentrate)
Italian Citrus Rosemary fish, chicken, pork, lamb, mutton, beef, shell fish
1 tablespoon/15ml olive oil
1 large rosemary branch stripped of leave and leaves minced (about 2 tablespoons/30ml)
1/2 teaspoon garlic powder (optional)
1/2 cup/125ml frozen lemon or orange juice concentrate
Moroccan whitefish, chicken, pork
2 tablespoons/30ml canola oil
1 teaspoon/5ml paprika
1 teaspoon/5ml garlic powder
1 teaspoon/5ml ground ginger
1 teaspoon/5ml ground cumin
2 tablespoon/30ml prune jam
1/2 cup/125ml limeade concentrate
Indo-Chinese fish, chicken, pork, lamb, beef, shell fish
1 tablespoon/15ml canola oil
1 tablespoon/15ml sesame oil
2 teaspoons/10ml garlic powder
2 teaspoons/10ml ginger powder
1 teaspoon/5ml red pepper flakes
2 tablespoons/30ml creamy peanut butter
1/4 cup/60ml braggs liquid aminos
1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)
In a small sauce pan on medium heat add oil and any dry or fresh spices/herbs. Let heat up until just fragrant (30-45 seconds once the oil is heated), add remaining ingredients. Raise heat and let boil for 10 minutes or until mixture reduces by half or is a paste consistency. Remember the mixture will thicken as it cools.