Rye and Maple Syrup Marinated Fish
On the grill or in the oven, this booze-and-syrup-soaked fish is easy to prepare ahead and cooks up quickly. Use salmon, trout or other ray-finned fish, steaks or fillets, skin on or off. Adjust the volume of marinade according the weight of the fish you're cooking. Swap out rum for rye and brown sugar for maple syrup to make a sumptuous dinner, for family, friends or just ... because. Because you're worth it, right?
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 6
Time: 4-6 hours marinating, 15 minutes cooking
Ingredients for marinade
2 lb. salmon or trout or other fish (trout shown here), steaks or fillets, skin on or off
1 cup rye whiskey or dark rum
1/2 cup soya sauce
2 tablespoons finely chopped ginger root or 1/2 - 1 teaspoon ground ginger
1 tablespoon ground pepper
2 cloves garlic, minced
1 cup maple syrup or brown sugar
Ingredients for Sauce
1/2 - 1 cup maple syrup or 3/4 cup brown sugar and 1/4 - 1/2 cup water to dilute
1 1/2 tablespoons grated ginger root or 1/4 - 1/2 teaspoon powdered ginger
1 tablespoon soya sauce
Method
Mix the rye, soya sauce, ginger root, pepper, garlic and maple syrup in a bowl.
Marinate the fish in the liquid for 4-6 hours, ensuring that all surfaces are covered.
Oil a grill or baking rack. Grill on medium-high or bake at 400 degrees, flipping half way through.
While the fish is cooking, combine the ingredients for the sauce in a saucepan. If using brown sugar, add water slowly as you heat the sugar, using only enough water to liquify the sugar. Bring to a quick boil and reduce the heat to low, cooking and stirring until it achieves a slight caramel consistency. Remove from heat.
Serve with rice or grain of your choice, vegetable or salad. Drizzle the sauce over the cooked fish.
On the grill or in the oven, this booze-and-syrup-soaked fish is easy to prepare ahead and cooks up quickly. Use salmon, trout or other ray-finned fish, steaks or fillets, skin on or off. Adjust the volume of marinade according the weight of the fish you're cooking. Swap out rum for rye and brown sugar for maple syrup to make a sumptuous dinner, for family, friends or just ... because. Because you're worth it, right?
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 6
Time: 4-6 hours marinating, 15 minutes cooking
Ingredients for marinade
2 lb. salmon or trout or other fish (trout shown here), steaks or fillets, skin on or off
1 cup rye whiskey or dark rum
1/2 cup soya sauce
2 tablespoons finely chopped ginger root or 1/2 - 1 teaspoon ground ginger
1 tablespoon ground pepper
2 cloves garlic, minced
1 cup maple syrup or brown sugar
Ingredients for Sauce
1/2 - 1 cup maple syrup or 3/4 cup brown sugar and 1/4 - 1/2 cup water to dilute
1 1/2 tablespoons grated ginger root or 1/4 - 1/2 teaspoon powdered ginger
1 tablespoon soya sauce
Method
Mix the rye, soya sauce, ginger root, pepper, garlic and maple syrup in a bowl.
Marinate the fish in the liquid for 4-6 hours, ensuring that all surfaces are covered.
Oil a grill or baking rack. Grill on medium-high or bake at 400 degrees, flipping half way through.
While the fish is cooking, combine the ingredients for the sauce in a saucepan. If using brown sugar, add water slowly as you heat the sugar, using only enough water to liquify the sugar. Bring to a quick boil and reduce the heat to low, cooking and stirring until it achieves a slight caramel consistency. Remove from heat.
Serve with rice or grain of your choice, vegetable or salad. Drizzle the sauce over the cooked fish.