The MOM 100 Blog

Ginger, Mint, and Lime Marinade

by Katie Workman  •  November 18, 2013


This was born last summer of that most dignified of lineages: stuff hanging around.  Overgrown mint in back yard, a good stock of limes for Gary’s gin and tonics, a knob of ginger in the veggie drawer.  And now summer is way, way over, but the marinade, it lives on.  And now in the colder months it becomes a bright, piquant antidote to thinking about the fact that winter is just about upon us.  It will last for about 5 days sealed up in the fridge.

This is lovely on pork chops or kebabs, chicken, shrimp, and any flaky thick white fish.  Marinate pork or for at least 4 hours, up to 12 in the fridge, shrimp for 1 to 2 hours, and fish for 30 minutes.  Broil or grill or saute.  What can I tell you, it’s a marinade, and the cooking method is all you.  A great accompaniment would be Pineapple, Mint and Jalapeno Salsa, and a salad with Japanese Restaurant Salad Dressing.

Indian Curry Yogurt Marinade

Spicy Sesame Asian Marinade

Dijon, Garlic and Lemon Marinade

Jamaican Jerk Style Marinade

½ cup extra virgin olive oil

2 tablespoons peeled and minced fresh ginger

2 garlic cloves, finely minced

¼ cup chopped fresh mint leaves

2 tablespoons fresh lime juice

Kosher salt and freshly ground pepper to taste

Pinch red pepper flakes (optional)

1. Put the olive oil, ginger, garlic, mint, lime juice,salt and pepper in a bowl of a jar with a lid.  Whisk or shake to combine well.


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  1. Nov 19, 2013
    @ 07:21 AM
    Carlos says ....

    Do I need to keep in the fridge or outside?



    • Nov 23, 2013
      @ 14:27 PM
      Katie Workman says ....

      In fridge! Sorry , should have clarified, and I will fix now.


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