grilled yakitori chilean seabass
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!
prep time
3 Hr
cook time
20 Min
method
Barbecue
yield
4 serving(s)
Ingredients
- 1/2 cup sake
- 1/2 cup honey
- 1/4 cup tamari soy sauce
- 1/4 cup soy sauce
- 1 tablespoon distilled vinegar
- 1 clove crushed garlic
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1 1/2 pounds chilean seabass
- 1 bunch scallions - greens only - finely chopped
- 1 tablespoon toasted sesame seeds
How To Make grilled yakitori chilean seabass
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Step 1Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
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Step 2While the marinade is heating, whisk together cornstarch and cold water.
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Step 3Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
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Step 4Let marinade cool.
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Step 5Add mixture to sea bass, toss to coat and marinade for 3 hours.
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Step 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 ).
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Step 7Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
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Step 8Remove from grill and lightly sprinkle sesame seeds and scallions over the fish before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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