This marinade doesn’t add overpowering flavor to your fish, but instead allows it to stay moist when grilled (especially great for halibut, which tends to dry out easily). Use it alone, or top the finished product with a fruit salsa. This recipe makes enough for 4 servings.
Yield 4 servings
Ingredients
¼ cup white wine
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, smashed
Freshly ground black pepper, to taste +
Lemon juice (optional) +
1
In a small bowl, whisk together first three ingredients. Add garlic and pepper.
2
Pour over fish and refrigerate for at least 30 minutes and up to 2 hours.
3
Sprinkle lemon juice on fish, if desired, before grilling.
notes
When grilling fish, use the 10 minute rule - 10 minutes for each inch of thickness.
