My favorite marinade

I recently heard Cincinnati weather described as "Sprinter"- an unsettling combo platter of snow and daffodils. Thankfully, as we move into spring, its time to dust off the ol' grill and get outside again.Grilling has always been a healthy alternative to frying, though there is still concern over carcinogens (cancer-causing compounds) that are created when fresh meat hits high heat. Chemicals such as PHAs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines) created in grilled meat have been linked with cancer. The good news is that you can reduce the production of these compounds by marinating meat in an acidic medium for at least 15 minutes before grilling. Lemon, lime or orange juice work well as do vinegar, cooking wine or salad dressing.I have always enjoyed the flavor of Asian cuisine, which makes this marinade my favorite. I love the savory/sweet combination of soy and ginger and nutty addition of sesame seed oil. This marinade can be used for chicken, fish, tofu or pork and is also delicious in vegetable or grain salads. Use approximately one pound of chicken, fish, etc. with the marinade.Ingredients:3 Tbsp. canola oil3 Tbsp. rice wine vinegar or apple cider vinegar1 tsp. sesame seed oil2 tsp. low sodium soy sauce1 tsp. minced ginger ('gingjar' or squeeze ginger)1 clove garlic, mincedDirections:Whisk together the canola oil, vinegar, sesame seed oil and low sodium soy sauce. Add the ginger paste and minced garlic and mix well. Place your protein of choice in a 1-gallon sized Ziplock bag and add the marinade.Massage the marinade into the chicken/fish or tofu. Refrigerate for a minimum of 15 minutes before grilling. The longer you marinade, the more intense the flavor.