Pescatarian Smoky Paprika Cilantro Lime Marinade
This marinade is bold, bright, and layered in all the right ways — smoky depth from the paprika, warm earthiness from cumin and turmeric, and a citrusy punch from fresh lime juice and zest that cuts right through it all. The fresh cilantro stirred in at the end keeps everything tasting vibrant rather than heavy. It comes together in minutes with just a whisk and a bowl, no special equipment needed. For fish especially, the 30-minute marinating window is all you need to get serious flavor without the texture turning mushy — a common pitfall with more acidic marinades. The optional cayenne lets you dial the heat up or down depending on who's at the table. Make a batch at the start of the week and keep it in the fridge for up to three days, ready to coat whatever you're throwing on the grill or into the pan.
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 3 cloves garlic, finely minced
- ¼ cup fresh cilantro, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, lime juice, and lime zest in a small bowl and whisk until the oil and juice are loosely emulsified.
- 2
Add the smoked paprika, cumin, turmeric, cayenne (if using), garlic, salt, and black pepper. Whisk until the spices are fully incorporated and the mixture is uniform in color.
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