Go-to Marinade

This seafood marinade was devised by Frank Pabst, currently the executive chef at Vancouver's Blue Water Cafe + Raw Bar, who recently won Vancouver Magazine's Chef of the Year.

• 1/2 cup each of sake, water, soy sauce
• 1 tbsp each brown sugar, mirin (sweet cooking wine, much cheaper at Asian stores)

Bring ALL ingredients to a boil on high heat. Reduce heat to medium high, and simmer until sugar is dissolved and alcohol has evaporated (about two minutes). Remove from heat, allow mixture to cool, then refrigerate until well chilled.

Combine fish and marinade in a resealable plastic zip-top bag and refrigerate overnight.

Allow fish to come to room temperature. Broil in a cast-iron pan for 5-10 minutes, depending on thickness.

The recipe can also be found in Frank Pabst's Blue Water Seafood Cookbook, which has won multiple awards including the Cordon d'Or Fish and Seafood Cuisine award.
 
The snapper and cod we cooked with this recipe reveled in the marinade and made a sophisticated meal for two. We were left wondering why we don't cook this all the time; looks like we've found our own "go-to" marinade.

Ready for the broiler!