I really enjoy charcoal grilling fish. But my repertoire of marinades is getting boring. Any suggestions for your favorite recipes?

I'd love to help, but sadly I'm no chef.

However, I'd be gladly to help test your marinade by eating a good portion of it!!

I suggest you try Mojo. I tried it for the first time in Cuba many years ago. I dont have a detailed recepie, but basic ingredients are olive oil, lemon juice, garlic and onions. Great stuff for the grill.

Few suggestions:

1) tried some wood chips to get a smoked effect yet?

2) Walk the aisle of local ethnic stores. I find all kinds of excellent marinades in my local Asian, Mid eastern, Mex, and Philipino stores.

3) not really a marinade, but for firm fleshed fish such as shark, halibut. I make a mixture of chopped feta cheese, chopped tomatos, basil, red wine vinegar, olive oil, which gets served alongside the grilled fish.

4) after grilling try saucing your fish w/a mixture of soy, minced ginger, chopped scallions. I like alot of ginger. A sea bass works great.

5) Jerk fish

6) fish tacos

7) Miso paste on your fish then grill. Tubs go for $5 at your Asian store and last forever.

Mojo is great on almost anything. I really like it on pork.

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Should have made it clearer; I use a charcoal grill. Often use wood chips or wild thyme (our backyard is full of it) for smoking.

Good suggestions, Sweet Willie; thank you!

Strange as it may sound I like to mix Maple Syrup and a little horseradish and use that on Salmon.
First time I heard about it ...I said yuck too...but really..it was yummy.

I like citrus, such as lime juice for a quick marinade.

Ahi tuna marinated in teriyaki and lightly grilled.

We had this for dinner last night with a side of steamed asparagus with kosher salt and baked wonton wrappers.

YUMMY!

also nice is soy sauce (real fermented high quality sauce such as Tamari), sherry, scallions and garlic.

Please dont tell my mom I thought of Mojo before Chimichurri...

Chimichurri Sauce

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled specialties.

1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

Yum. Thank you to all! Thanks, Gaucho for the detailed recipe. That does sound very versatile!

1. make some sort of pesto with herbs ( I like cilantro, mint & basil), garlic & olive oil. Puree in the food processor & smear al over fish.
2. super easy when I'm in a hurry--1/2 mayo & 1/2 dijon mustard (better if you have a flavored dijon like one with lemon zest). That's all! sounds wierd but is great.
3. Sake, soy sauce, brown sugar, ginger, garlic, rice vinegar.
Just remember when you marinate fish, not to do it for very long (about 1/2 hour or so) or the marinade will start to "cook" the fish & it will be mushy or overdone.

Stone ground mustard on a salmon filet, wrapped in foil & grilled.

a mix of 1/3 lime juice and 2/3 soy sauce..with a little bit of red pepper flake

Missy, tried your recipe tonight. Very nice!