I’ve always had a love-hate relationship with fish. Fresh fish – the kind that has been caught that day and is so fresh it melts in your mouth – is a beautiful thing. Fishy-smelling, rubbery, week-old fish is not. While we don’t cook fish very often, living in Vancouver we are lucky to have access to fairly fresh fish.
My Dad visited us recently and he is vegetarian, except he will eat fish. I make a point of cooking fish when he visits.
I was inspired by this recipe on Pinterest and this is my own interpretation with maple syrup instead of sugar and real lemon zest and juice.
I’ve tried this with both salmon and steelhead trout and the results were amazing.
We haven’t fired up our grill for the season yet so I baked the fish in the oven. But you could easily cook the fish on your BBQ inside a foil pouch with the marinade.
This recipe makes enough marinade to comfortably coat one pound of fish with extra leftover to drizzle on the cooked fish.
Maple Soy Marinade
- Maple syrup, 1/4 cup
- Soy sauce, 1/4 cup
- Zest from 1 lemon
- Lemon juice, 2 tbsp (about 1/2 a lemon)
- Garlic powder, 1 tsp
Preheat oven to 350F.
Add the maple syrup and soy sauce to a bowl. Zest the lemon with a grater and juice half the lemon. Add to the mixture with the garlic powder.
Pour the marinade into an oven-safe dish. Wash your fish and place it scaly side up in the marinade.
Bake in the oven until ten minutes remain. The cook time is ten minutes plus ten minutes per inch thickness (a 1 inch piece will need twenty minutes while a 1.5 inch thick piece will require twenty-five minutes).
Transfer to a foil lined baking sheet scaly side down. Spoon a tablespoon of marinade over each piece of fish and reserve the remaining marinade. Bake for the final ten minutes.
Serve with cooked vegetables or a nice leafy green salad. Drizzle fish with extra marinade if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes + 10 minutes per inch thickness
Yield: Three large or four medium portions