Recipe adapted by Sharon Tyler Herbst

1 (14 oz) can unsweetened coconut milk
Finely grated or minced zest of one medium lemon
1 1/2 c. orange juice
1/2 c. packed mint leaves, minced
1 1/2 Tbls. minced fresh ginger
1/2 tsp. salt

Shake can of coconut milk well before opening. Combine all the ingredients in a shallow pan or dish large enough to hold the meat or fish being marinated. Marinate as desired, preferably for at least four hours.

Note: Unsweetened coconut milk can be found in most supermarkets and all Asian markets. Don’t substitute ‘cream of coconut’, a highly sweetened concoction used for some drinks (like pina coladas and desserts.