I am marinating halibut in a soy sauce (1 cup) based BBQ that includes a 2 tablespoons of rice vinegar to grill for tonight's dinner. If I save it for tomorrow's dinner and it marinates 24 hours, will the vinegar cook the fish? There are no other acids in the marinade.
Hey, Ray ... I think you've already resolved this in our conversation on the HotBytes FB page, but yes, any acid will have a "seviche" effect, because it oxidizes the fish and replicates cooking. I'm not sure whether the amount you mention would do much, but it would pretty likely have some effect.
