I've traditionally marinated most of my meat in citrus juices, garlic, salt and pepper. As I've gotten older and my palate has expanded I've started branching out. This recipe was mixed up from a chicken recipe from the Philippines and a baked tofu recipe I've been working on. Enjoy! —Marissa Grace
What You'll Need
lemon, zested and juiced
lime, zested and juiced
cloves garlic minced
mint leaves, chopped
Combine soy sauce, oil, vinegar, zest and juice, ginger, garlic, and mustard. Reserve a bit of lemon juice for yogurt sauce.
Pour the marinade into a ziplock bag along with the fish. Squeeze all of the air out of the bag and refrigerate at least 1 hour (overnight if possible).
In a small bowl, combine yogurt, remaining lemon juice and mint. Cover with plastic wrap and refrigerate until ready to serve.
Grill fish over a medium high heat until cooked through. Remove from heat and allow to rest.
While fish is resting, pour remaining marinade into a sauce pan and reduce until you have a thick syrup. Add a splash of white wine to thin it back out a bit. (Hold off on the salt until the very end as the soy sauce packs a salty punch).
Pour reduced marinade over fish and top with a dollop of yogurt sauce. Enjoy!