Cilantro-Creole Mustard Marinade | First...you have a beer

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This sweet and savory marinade is perfect for fish, chicken, and pork. Once you try Cilantro Creole Mustard Marinade, you'll come up with lots of things to use it on. The distinctive flavors of cilantro and Creole Mustard are balanced with honey, lemon, and garlic. Nutmeg and allspice expose a hint of the Carribean influence on Creole cooking.

Cilantro Creole Mustard Marinade in a glass bowl — Cilantro Creole Mustard Marinade

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Here's What You Need
Here's What You Do
Hints and Tips (FAQs)
Recipe
Cilantro Creole Mustard Marinade
Comments or Questions?

Here's What You Need

Here are some of the key ingredients for this recipe:

Here's What You Do

First...you have a beer. If you're making this marinade, you probably have a few things going on. It's still important to prepare yourself and the ingredients. That starts by reading the recipe all the way through, and that's better done with a cold beer. Make sure you have all the ingredients and equipment you'll need and you know what to do with them. Then, perform your mise en place and you're ready to go.

Mise en place

Chop the cilantro and garlic, then grate the fresh nutmeg with a microplane. If you are using ground nutmeg, just measure it with all the remaining ingredients.

Prepared ingredients for marinade in small, individual prep bowls — Mise en place

Combine Ingredients in a Bowl

Simply combine all the ingredients in a large bowl and combine thoroughly. Set the bowl aside or in the fridge for about 30 minutes while all the flavors meld.

Marinade ingredients in a glass bowl — Combine all ingredients in a large bowl

Combined marinade ingredients in a large bowl — Cilantro Creole MUstard Marinade

Hints and Tips (FAQs)

How should I handle leftovers?

You should discard any leftover marinade that has been used. It's also not recommended to freeze this marinade. If you have some unused marinade, keep it in the fridge in an airtight container for up to 2 days.

How long should I marinate fish?

Marinade fish for no more than 30 minutes. The lemon juice will start to "cook" raw seafood as it soaks.

What can I use instead of Creole Mustard?

Use any whole-grain mustard with a teaspoon or two of prepared horseradish.

Many folks use this marinade on Salmon and absolutely love it:

Baked Salmon with Cilantro Creole Mustard Cream Sauce

Salmon, marinated in a blend of creole mustard, cilantro, honey, lemon, and spice, perfectly baked then topped with a creamy garlic butter sauce.

Grilled Cilantro-Creole Mustard Marinaded Salmon on a platter

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