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Nutrition Facts

Serving Size 1 cups 351g

Recipe makes 1 cups)

The following items or measurements are not included below:

1 tablespoon lime zest

Calories 638
Calories from Fat 254 (39%)
Amount Per Serving %DV
Total Fat 28.3g 43%
Saturated Fat 2.0g 10%
Monounsaturated Fat 16.5g
Polyunsaturated Fat 8.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 6993mg 291%
Potassium 417mg 11%
Total Carbohydrate 70.9g 23%
Dietary Fiber 2.2g 8%
Sugars 53.8g
Protein 2.5g 4%

how is this calculated?

Mojito Marinade

Recipe #245804 | 10 min | 10 min prep | add private note
(0) RATE IT NOW Print Recipe
DiScharf

By: DiScharf
Aug 10, 2007

"The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork." EatingWell, May/June issoue 07. Below I have listed some marinating times for some of the meats, chicken & fish I thought you could use it on — of course, with help from the magazine. Yield: 1-1/4 cups (computer won't accept any number that's not a whole one).

1 cups (change servings and units)

Ingredients

Directions

  1. 1
    Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor.
  2. 2
    Pulse until the shallots are finely chopped.
  3. 3
    Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
  4. 4
    EXTRA-FIRM TOFU.
  5. 5
    30 minutes to overnight
  6. 6
    2-3 minutes per side.
  7. 7
    SHRIMP.
  8. 8
    15 to 30 minutes.
  9. 9
    2-3 minutes per side.
  10. 10
    SCALLOPS.
  11. 11
    5 minutes.
  12. 12
    3-4 minutes per side.
  13. 13
    MAHI-MAHI.
  14. 14
    30 minutes to 1 hour.
  15. 15
    5-6 minutes per side.
  16. 16
    CHICKEN BREAST boneless, skinless
  17. 17
    2 hours to overnight.
  18. 18
    6-8 minutes per side; 165ºF.
  19. 19
    CHICKEN THIGHS boneless, skinless
  20. 20
    2 hours to overnight.
  21. 21
    6-8 minutes per side; 165ºF.
  22. 22
    CHICKEN THIGHS bone-in, skinless.
  23. 23
    2 hours to overnight.
  24. 24
    15-25 minutes, turning occasionally; 165ºF.
  25. 25
    PORK CHOPS bone-in, 3/4" thick
  26. 26
    2 hours to overnight.
  27. 27
    3-4 minutes per side; 145ºF.
  28. 28
    PORK TENDERLOIN.
  29. 29
    2 hours to overnight.
  30. 30
    14-16 minutes, turning occasionally; 145ºF.
  31. 31
    *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

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