For fish I prefer a lime and corriander marinade.
For meat ketchup, brown sugar, worcester sauce shaken up and applied a touch of mustard can also be used.
Orange juice/zest and soy sauce makes a pleasant glaze.
I'm a big fan of tandori spices, marinade overnight with yogourt, lemon juice and oil.
Lamb has to be mint, garlic and balsamic vinegar.