Name: Fish marinade
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: To season: salt and black pepper; 1 Scotch bonnet or habanero chilli, chopped; 3 cloves of garlic, coarsely chopped; 1 onion, coarsely chopped; 2 tbsp white wine vinegar; 4 limes

Fish marinade

Gourmet Traveller Caribbean/Creole recipe for fish marinade by Babette de Rozieres

Serves 4

Prep

10M

This quantity of marinade is for 1kg of fish. You’ll need to begin this recipe, from the cookbook Creole (Phaidon) by Babette de Rozières, a day ahead.

Ingredients

To season: salt and black pepper

1 Scotch bonnet or habanero chilli, chopped

3 cloves of garlic, coarsely chopped

1 onion, coarsely chopped

2 tbsp white wine vinegar

4 limes

Method

Main

1.Place fish to be marinated in a large bowl and cover with water. Season with salt and pepper. Add chilli, garlic, onion and vinegar. Chop limes into pieces, squeeze them into the bowl, then add pieces to bowl. Cover and refrigerate for 8 hours or overnight to marinate. The marinade will permeate the fish and, after cooking, it’ll have a unique, excellent taste.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.