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...
Provided by Brad Nichols
Categories Fish
Time 3h20m
Number Of Ingredients 11
Steps:
- 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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
