Japanese-Style Grilled Fish

Name: Japanese-Style Grilled Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each; 2 Tbsps grated fresh ginger; 1 slice Lemon for serving; 59 milliliters mirin or sweet sherry; 4 servings Olive oil; 59 milliliters sake or dry white wine; 4 servings Kosher or sea salt and freshly ground black pepper to taste; 59 milliliters soy sauce; 2 Tbsps sugar

For 67 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 202 calories. This recipe serves 4. Head to the store and pick up sea salt and pepper, sake, lemon, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.

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Marinade

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Sauce Pan

Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.

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Fish

Marinade

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Baking Pan

Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.

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Cooking Oil

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Grill

Remove the fish from the marinade and pat dry.

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Marinade

Fish

Brush or spray the fillets on both sides with olive oil.

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Olive Oil

Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.

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Fish

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Grill

Remove from the grill, season with salt and pepper, and serve hot,garnished with fresh lemon slices.

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Salt And Pepper

Lemon

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Grill

From 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.

Ingredients you will need

Fish

Equipment

Sauce Pan

Baking Pan

Grill

Ingredients

Servings:

4fillets

fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each 2Tbsps

grated fresh ginger 1slice

Lemon for serving 59milliliters

mirin or sweet sherry 4servings

Olive oil 59milliliters

sake or dry white wine 4servings

Kosher or sea salt and freshly ground black pepper to taste 59milliliters

soy sauce 2Tbsps

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.