Grilled Yakitori Chilean Seabass

Brad Nichols

By
@bmnich

An inspired fusion of traditional Japanese BBQ Yakitori sauce with the buttery and succulent Sea Bass creates a wonderful and savory sweet taste explosion! I hope you like it!

For simplicity - the first 4 steps and 8 ingredients can be replaced by commercial Yakitori sauce/marinade available at your local Asian grocery saving time and effort!


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Comments:

Serves:

4

Prep:

3 Hr

Cook:

20 Min

Method:

Barbecue

Ingredients

1/2 c
sake
1/2 c
honey
1/4 c
tamari soy sauce
1/4 c
soy sauce
1 Tbsp
distilled vinegar
1 clove
crushed garlic
1 Tbsp
corn starch
1 Tbsp
cold water
1 1/2 lb
chilean seabass
1 bunch
scallions - greens only - finely chopped
1 Tbsp
toasted sesame seeds

Directions Step-By-Step

1
Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
2
While the marinade is heating, whisk together cornstarch and cold water.
3
Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
4
Let marinade cool.
5
Add mixture to sea bass, toss to coat and marinade for 3 hours.
6
Grill sea bass for 2 minutes on one side, rotating each piece 90 degrees after 1 minute to create a cross-hatch pattern (turning the fish over after only 2 minutes prevents the filets from falling apart ).
7
Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
8
Remove from grill and lightly sprinkle sesame seeds and scallions over the fish before serving

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian