Marinade to Grill Fish 2

Ingredients

• 1.1 kilogram line fish, any firm white fish suitable for grilling
• 2.250 millilitre salad oil, for marinade
• 3.250 millilitre lemon juice, for marinade
• 4.10 millilitre black pepper, crushed
• 5.75 gram spring onions, finely chopped
• 6.5 millilitre mixed dried herbs, 'Pinch of Herbs' blend; or substitute 1 tablespoon freshly chopped parsley, dill, or basil
• 7.45 millilitre soya sauce

Method

1. 1.Mix all ingredients for the marinade well.
2. 2.Pour over fish and leave to marinate for 2–3 hours.
3. 3.Pre-heat the grill. Grease the rack.
4. 4.Put fish on the rack and grill, basting frequently with the marinade.
5. 5.Turn half way through cooking.
6. 6.Serve as soon as done — fish flakes easily when ready.

Notes

• The card offers two herb options: 1 tsp 'Pinch of Herbs' blend OR 1 tablespoon freshly chopped parsley, dill or basil.
• Equal parts oil and lemon juice makes this a very acidic marinade — it also partially 'cooks' the fish.
• 'Line fish' is the South African term for any firm, fresh reef or inshore fish suitable for grilling (snoek, geelbek, kabeljou, etc.).
• Labelled 'Marinade 2' on the card — see also Woolworth's Baked Kingklip (Marinade 1) in this collection.