Asian Grilled Fish
Think grills are just for burgers? Let these fabulous fish steaks show you otherwise.
- ¼ cup frozen chopped onion
- 1 tablespoon ground ginger
- 1 cup soy sauce or tamari
- ¼ cup honey
- 2 tablespoons sesame oil
- 4 fish steaks (such as tuna, swordfish or salmon)
Combine all of the ingredients except for the fish in a large, resealable plastic bag, shaking well to mix.
Add the fish steaks; turn the bag to coat steaks with the marinade.
Refrigerate for a minimum of one hour or up to eight hours, turning the bag occasionally.
When ready to serve, prepare grill to medium heat.
Snip a corner of the bag with scissors and drain the marinade into a small saucepan; set aside.
Grill the fish five to seven minutes on each side or until desired doneness.
Transfer fish to a serving platter.
Bring the marinade to a boil over medium-high heat; reduce the heat to low and simmer for five minutes.
Pour over grilled fish and serve.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
Submit!
