Fine Fish Marinade

White wine and soy sauce form the backbone of this fish marinade, with brown sugar adding a touch of sweetness that caramelizes on the grill. Minced onion, crushed garlic, black pepper, and a whisper of hot sauce round it out.

The balance between the dry white wine’s acidity and the soy sauce’s salt means you don’t need much marinating time. Thirty minutes is plenty for fish fillets. Longer than an hour and the acid starts breaking down delicate flesh, turning it mushy instead of tender.

Despite the name, this marinade crosses over well to chicken and lamb too. The soy-wine-sugar combination creates a glaze that works on anything headed for high heat.

Chef Tips

• Use a dry white wine, not sweet. Sweet wine plus brown sugar plus soy sauce tips the balance too far toward sugary.
• Pat fish dry after removing from the marinade for better browning on the grill. Wet surfaces steam instead of sear.
• Reserve a few tablespoons of fresh, unused marinade for basting during cooking. Don’t reuse marinade that touched raw fish.

Variations

• Ginger version: Add a tablespoon of grated fresh ginger for a sharper, more aromatic profile.
• Sesame finish: Stir in a teaspoon of sesame oil for a nuttier, more distinctly Asian flavor.