Barbara Cohen's Marinade for Grilled Fish

Ingredients

• 1.1 onion, finely chopped
• 2.2 garlic, crushed
• 3.500 millilitre tomato sauce (ketchup), or use ¾ tomato sauce and ¼ tomato juice
• 4.125 millilitre white wine
• 5.250 millilitre oil
• 6.30 millilitre Worcestershire sauce
• 7.1.25 millilitre salt
• 8.1.25 millilitre cayenne pepper
• 9.5 millilitre sugar
• 10.lemon juice, juice of 1 lemon
• 11.steenbras, sliced by fishmonger into two long fillets; do not skin; or any firm white fish
• 12.dried dill, optional; to sprinkle over before grilling
• 13.salt, black pepper, lemon juice, to season fish before marinating

Method

1. 1.Blend all marinade ingredients well. Make the marinade 2–3 days before needed and keep in fridge.
2. 2.Ask the fishmonger to slice through a nice Steenbras so that you get two long fillets. Do not skin. Season the fish with salt, pepper and a little lemon juice. Let stand in fridge for a few hours.
3. 3.Two or so hours before grilling, paint the fish heavily with the marinade. You can also sprinkle over a little dried dill if you like.
4. 4.Preheat the grill. Put the fish fillets on a large sheet of foil in a pan. Grill until fish is done — fish must flake.
5. 5.Remove from oven and immediately cover with foil. Fish must cool in its own steam.
6. 6.When cold, remove all foil, place fish on a platter and decorate. Serve with a herb mayonnaise.

Notes

• P.S. Remember to baste fish frequently while grilling with the marinade.
• Steenbras (Petrus rupestris / red steenbras) is a highly prized South African coastal fish with firm, white flesh.
• The marinade keeps for 2–3 days in the fridge — make ahead is recommended.
• Fish cools in its own steam after grilling, keeping it moist.