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Marinade for (grilled) fish

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Ingredients for 4 servings:

  • 2 limes, zest and juice
  • 6 tbsp soy sauce
  • 5 kaffir lime leaves, finely chopped, the inner leaf (stem) removed
  • 4 garlic cloves, squeezed
  • 150 ml water
  • 1 tbsp olive oil (or other oil)
  • 4 fish fillets, each approx. 200g (pike-perch, Victoria perch, John Dory)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Asian-inspired, tastes wonderfully fresh

Place all ingredients in a freezer bag and let it marinate in the refrigerator for 1 hour. Make sure all fish fillets are covered with the marinade. Then prepare further (grill or fry). I like to serve fish fillets with this marinade seared with a risotto Milanese, because I like cross-cooking. Or with a colorful leaf salad. This marinade also goes very well with shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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