Grilled Yakitori Chilean Seabass

Brad Nichols


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!

★★★★★ 1 vote
3 Hr
20 Min


1/2 c
1/2 c
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


1Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
2While the marinade is heating, whisk together cornstarch and cold water.
3Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
4Let marinade cool.
5Add mixture to sea bass, toss to coat and marinade for 3 hours.
6Grill 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 ).
7Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
8Remove 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