I like this tasty marinade a lot! The brown sugar caramelizes as the fish cooks over the grill.
Salmon or Halibut Marinade:
1/2 c. (125 mL) olive oil
2 tbsp. (30 mL) soy sauce
1/4 c. (60 mL) rye whiskey
1 tbsp. (15 mL) demerara (dark brown) sugar
2 cloves garlic, minced fine
1/2 (2.5 mL) tsp. salt
1/4 tsp. (1.25 mL) coarsely ground pepper
1 tsp. (5 mL) finely chopped fresh ginger (optional)
Fresh minced dill weed, as desired (optional)
1/4 tsp. (1.25 mL) lemon juice (optional)
Shake together in lidded jar. Pour over fish, marinating 20 min. at room temperature, turning once after 10 min. Barbecue on an oiled rack until fish fat begins to bubble and the juices in the fish run. The timing of the fish depends on its size.