1.   Adler recommends using pungent ingredients to marinate fish, such as citrus bastes, fruit zest, garlic, onions, liqueurs and flavored oils and vinegars.

2.   Do not marinate fish too long, because it will become mushy.

3.   Or consider marinating some fish in a pilsner for a few hours.

4.   Second is marinating the fish in a combination of soy, oyster and fish sauces.

5.   The avocado cream is quite rich, a nice foil for the crisp-fried plantains and spicy marinated fish.

6.   The country then had an abundance of highly acidic oranges that were used to marinate the fish.

7.   The fish is only marinated on the flesh side because the skin absorbs very little of the marinade and must be dry in order to crisp properly.