A wonderfully different Thai-influenced marinade for fish.
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A wonderfully different marinade for some larger meaty fish like Tuna, Halibut, Mahi Mahi or Shark. Doesn’t work very well with Salmon, however. Great served with Jasmine rice.
• 5 pounds of 1 inch fillets of a suitable grilling fish:
Tuna is best, Halibut, Mahi Mahi, etc.
• 1/4 cup peanut, coconut or olive oil
• 1/4 cup Soy Sauce or half Fish Sauce and half Soy Sauce
• 1/2 cup crunchy peanut butter
• 1/8 cup Coke™
• 2 tablespoons Lime juice (fresh is far better)
• 1 tablespoon very finely chopped Sweet Onion
• 1 tablespoon finely chopped Fresh Basil
• 2 cloves garlic crushed and finely minced
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Curry powder
• 1/8 teaspoon Coriander
(for a spicier alternative, add 1/2 teaspoon
“SRIRACHA” Vietnamese Hot Chili Sauce)
Combine everything and whisk together well. Place fillets in a stainless steel mixing bowl, glass dish or ZipLock™ bag. and pour marinade over fish. Turn fish to make sure it is all covered with the marinade. Refrigerate for 1 to 6 hours.
Oil the grill and cook fish for 4 to 5 minutes or less on each side until it is opaque and starts to flake apart when bent.