
Maple Chili Lime MarinadeRecipe by Chef Michael Williams Prep time 1 hour 5 mins A tasty way to jazz up halibut, shrimp, salmon or scallops. The maple syrup caramelizes wonderfully and we get some great flavour with the sesame oil and coriander. With a touch of spice and a hint of citrus, its perfect! Ingredients For the marinade: ¼ cup 100% pure maple syrup 2 tablespoons lime juice Zest of 1 lime 1 tablespoon sesame oil Couple pinches of red pepper flakes ½ teaspoon coriander 1 teaspoon salt Up to 400g of halibut, shrimp, salmon or scallops Directions Combine all of the marinade ingredients in a mixing bowl and stir very well to combine. Add your fish of choice to the marinade and keep in the fridge for about 1 hour for larger pieces and 30 minutes for smaller ones before cooking for maximum flavour absorption. When it comes time to cook, remove the fish from the marinade. Dispose of the used marinade and preheat a medium or large fry pan on medium heat. Once the pan is hot, add a splash of oil and then the fish. Cook evenly on both sides until desired doneness and serve immediately with your favourite grain and lots of vegetables. Variations Add fresh chopped cilantro or thinly sliced green onions for an extra element to this dish.

Maple Chili Lime MarinadeRecipe by Chef Michael Williams

Prep time 1 hour 5 mins

A tasty way to jazz up halibut, shrimp, salmon or scallops. The maple syrup caramelizes wonderfully and we get some great flavour with the sesame oil and coriander. With a touch of spice and a hint of citrus, its perfect!

Ingredients

For the marinade:
¼ cup 100% pure maple syrup
2 tablespoons lime juice
Zest of 1 lime
1 tablespoon sesame oil
Couple pinches of red pepper flakes
½ teaspoon coriander
1 teaspoon salt
Up to 400g of halibut, shrimp, salmon or scallops

Directions

Combine all of the marinade ingredients in a mixing bowl and stir very well to combine.
Add your fish of choice to the marinade and keep in the fridge for about 1 hour for larger pieces and 30 minutes for smaller ones before cooking for maximum flavour absorption.
When it comes time to cook, remove the fish from the marinade. Dispose of the used marinade and preheat a medium or large fry pan on medium heat.
Once the pan is hot, add a splash of oil and then the fish. Cook evenly on both sides until desired doneness and serve immediately with your favourite grain and lots of vegetables.

Variations

Add fresh chopped cilantro or thinly sliced green onions for an extra element to this dish.