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- Crushed garlic, lemon juice and olive oil
- White wine, olive oil, lemon juice, Worcestshire sauce, crushed garlic and black pepper
- Lemon zest, olive oil, fresh rosemary (chopped) and crushed garlic
- Lemon juice, oregano, salt and pepper
- Light Soy sauce, sherry, grated fresh ginger, olive oil, mustard, crushed garlic, brown sugar and pineapple juice
- Lemon juice, Dijon mustard, grated fresh ginger, Cayenne pepper and black pepper
Marinate the fish for around 30 minutes before cooking but you can leave it longer for more depth of flavour (around 2 hours in the fridge) - avoid leaving the fish too long in the marinade or the fruit acids can start to ‘cook' the fish.
