Ingredients
Method
1.In a shallow glass or ceramic dish, combine onion, oil, herbs, juice, ginger, paprika, cumin, garlic and cayenne.
2.Add fish to marinade in dish, turning to coat. Marinate, covered, for about 15 minutes in the fridge, turning occasionally.
3.For the salad, combine currants and lemon juice in a bowl. Soak for 10 minutes. Stir in carrots, parsley and oil.
4.Preheat a char-grill on medium. Cook fish, brushing with marinade, for 10 minutes (depending on thickness), turning once. Serve with carrot salad and lemon wedges.
Use any firm fleshed white fish of choice  try tuna, ling or perch. This marinade would also be delicious with prawns or mixed seafood.
Note