As my fork pierced a tender flake of fish and brought it to my mouth, my tastebuds remembered. And I secretly made a little pact with myself to make it again soon.Soy-Sesame Grilled Fish
- 4 fillets white fish, such as Halibut, Red Snapper, Mahi Mahi
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons chili powder
- 2 teaspoons sugar
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 scallions, finely sliced
- 1 1/2 tablespoons sesame seeds, crushed
- freshly ground black pepper
Prepare your fish by slashing the skin side on a diagonal. Place in a deep sided dish.
In a small bowl, mix the soy sauce, sesame oil, rice vinegar, chili powder, sugar, garlic, ginger, scallions, sesame seeds and pepper. Pour over the fish, cover with plastic wrap and refrigerate. Marinate for at least 4 hours.
Preheat your grill. Over high heat, grill the fish, skin side down, for about 4-5 minutes, then flip. Cook an additional 4 minutes or so, or until the fish is fully cooked. A good rule of thumb is 10 minutes total cooking time per inch. Baste while cooking with any additional marinade. When the fish is cooked, transfer to a plate and serve immediately.
Recipe lightly adapted from Soy-basted Red Snapper, Grill It: 100 Easy Recipes for Foods to Sear, Sizzle, and Smoke, by Annette Yates (Courage Books, 1999).