This is a great little marinade which is so easy to whip up and contains many of my favorite ingredients. I had my heart set on trying this on scallops, but our store did not have them available. Tonight we used it on salmon and swordfish, and it was the perfect compliment to fish on a hot summer night — bright and light, with a tiny touch of zing.
Asian Citrus Ginger Sesame Marinade by Elizabeth Karmel, Fine Cooking July 2012
Ingredients:
1 medium orange, finely grated to yield 1/2 tsp. zest, squeezed to yield 1/3 cup juice
2 medium limes, finely grated to yield 1 tsp. zest, squeezed to yield 1/4 cup juice
2 Tbs. Asian sesame oil
2 Tbs. canola oil
2 Tbs. lower-sodium soy sauce
5 medium cloves garlic, grated on a rasp (I just minced in a press)
2 Tbs. finely grated fresh ginger (from a 2- to 3-inch piece)
1 Tbs. Sriracha or Asian chili garlic sauce
1 Tbs. confectioners’ sugar
Fine sea salt
Combine the orange zest and juice, lime zest and juice, sesame and canola oils, soy sauce, garlic, ginger, Sriracha, confectioners’ sugar, and 1/2 tsp. salt in a medium bowl.
Mom Mom's Apron 
Yum, this sounds good, Dawn. How long did you marinate your fish, if at all?
Thanks! I marinated for about four hours. Since the lime and orange were tempered with the soy sauce and oil, it wasn’t as acidic as you might think.