This weekend was chock-a-block garden prep (more to come) and grilling. For last night's dinner finale, I improvised a marinade inspired by a Thai cookbook Jess picked up at a used bookstore in Cleveland. We used it on chicken, but agree it would be great on fish (red snapper or the like).
Southeast Asian–Inspired Citrus Marinade
Zest of a large orange
Zest and juice of half a lemon
Juice from half a lime
1/2 tsp. Vietnamese chili-garlic sauce
1 tbsp. light soy sauce (+ a little more to taste)
1-inch piece of fresh ginger, peeled and minced
1/4 cup vegetable oil
Combine all ingredients and taste for balance (add more of whatever you feel it may need)...