Kalyn's Used to Be Famous Lake Powell Fish Marinade

By Stina

Ingredients

• Marinade Ingredients:
• 4-6 pieces of fish, thawed if frozen
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 1/4 cup peanut oil
• 1/2 cup water
• 1/2 tsp. Liquid Smoke (measure carefully and don't use more)
• 1 tsp. Johnny's Seafood Seasoning or Bon Appetit
• (You could substitute any seasoning that's good on fish.)
• 1/2 - 1 tsp. coarse ground black pepper
• 1 T onion powder (or 2 T grated fresh onion)
• 1 T garlic puree or garlic powder

Preparation

Step 1

If using frozen fish, thaw overnight in the refrigerator or in cold water. Place thawed fish filets in a single layer in large Ziploc bag or plastic container with a snap-tight lid.

Stir together the soy sauce, lemon juice, peanut oil, water, Liquid Smoke, seafood seasoning, pepper, onion powder, and garlic powder to make the marinade. Pour the marinade over the fish and marinate in the refrigerator for at least 2-3 hours. (I wouldn't marinate this longer than 4 hours at the most.)

When you're ready to cook the fish, remove it from the refrigerator and let it come to room temperature. Oil the grill grates thoroughly with non-stick grill spray or a paper towel dipped in oil. When fish is nearly room temperature, preheat the grill to high, or medium-high for charcoal grill. (You can only hold your hand there for 1-2 seconds at that heat.)

To get nice grill marks, lay the fish top-side down at an angle to the grill grates. As soon as you put the fish on, turn the grill down to medium-high if you can. (For a charcoal grill, I would just preheat to medium-high.) Cook fish about 2-3 minutes, or until the first grill marks appear. (I usually lift up a piece and check.) Then rotate fish going at the opposite angle to make the criss-cross marks and cook about 2-3 more minutes. When you have nice grill marks, turn the fish carefully and cook 4-5 minutes on the other side. Total cooking time for fish is about 10 minutes per inch of thickness and fish should feel firm but not hard to the touch when it's done.

Remove from the grill and serve hot. (The Liquid Smoke used in this recipe is VERY potent, so don't be tempted to increase the amount. If you use too much it will ruin whatever you are putting it in, but in small amounts, it adds a nice smoky flavor for barbecue sauce or grilled meats.)