4 Chef’s Recipes for Grilled Fish Marinade
Updated: Aug. 06, 2019
Before your fish hits the grill, bathe it in flavour! We asked four of Canada’s most in-demand chefs to share their most succulent recipes for grilled fish marinade.
4 Great Grilled Fish Marinade Recipes
Quick and easy to prepare, marinades consist of acid (citrus, vinegar or wine), oil and spices. For tasty results, marinate fish in a sealed container or in a plastic zipper bag before grilling. Thick steaks need up to three hours, but often less; fillets and shellfish require 30Â minutes-any longer and they’ll cook in the acid.
Here, four chefs from across Canada share their favourite marinade recipes.
Japanese Seven-Spice Marinade Recipe
The shichimi togarashi (Japanese seven-spice) marinade recipe by Kyle Groves, of Calgary’s Catch & The Oyster Bar, goes well with albacore tuna and mackerel-citrus tempers the oily taste of the fish and imparts a more delicate flavour.
Adobo Marinade Recipe
Chef Jason Townes, from Ryan Duffy’s in Halifax, serves wild-caught Pacific salmon with his adobo marinade recipe. Strong-flavoured salmon can handle a piquant sauce well.
Moroccan Marinade Recipe
Morgan Wilson of Trios Bistro in Toronto likes to pair a Moroccan marinade recipe with branzini (or catfish or mahi mahi); the firm-textured fish is the perfect match for the marinade’s deep, exotic flavours.
Lightly Acidic Oyster Marinade Recipe
The beer in this oyster marinade recipe by Daniel Notkin of Montreal’s The Old Port Fishing Co. rounds out its light acidity.
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