Best Teriyaki Grilled Fish Recipes

GRILLED TERIYAKI FISH image

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

-. 6 firm- fleshed fish steaks (about 5 oz ea) grouper, mahi-mahi, swordfish, or tuna
Marinade
1/2 C unsweetened pineapple juice
2 T reduced-sodium soy sauce
2 T dry sherry
2 T dark brown sugar
1 scallion, finely minced
1 t crushed fresh garlic
1 t minced fresh ginger root, or 1/3 t ground ginger
1 t sesame oil

Steps:

1. Place all marinade ingredients in a S bowl and stir to mix well. 2. Rinse fish steaks w. cool water, and pat dry w/ paper towels. Place steak in a shallow nonmetal container, and pour the marinade over steaks, turning to coal all sides. Cover and refrigerate for several hours or overnight. 3. Spray the steaks lightly w/ cooking spray, and grill over M heat, covered, or under a broiler for 5 minutes on ea. side, or until the steak is easily flaked w/ a fork.

Teriyaki Grilled Fish image

Provided by Russ Myers @Beegee1947

Categories Fish

Number Of Ingredients 5

1 1/2 pound(s) cod, haddock, or halibut fillets
1/4 cup(s) lemon juice
2 tablespoon(s) soy sauce
2 teaspoon(s) sesame oil
2 clove(s) garlic, crushed

Steps:

Cut fish into serving pieces. Mix remaining ingredients and pour over fish. Refrigerate and marinate at least one hour. Reserve liquid.
Grill or broil fish 5 or so minutes on each side, or until it flakes with a fork. Brush occasionally with reserved marinade.
Garnish with lemon wedges and parsley, if desired.

Grilled Teriyaki Fish image

Number Of Ingredients 15

Marinade:
1/4 cup honey, warmed
1/3 cup light soy sauce, or 3 tablespoons tamari sauce
1/3 cup porter, stout, or smoked beer
1/2 teaspoon liquid smoke (optional)
2 tablespoons olive oil or other vegetable oil
1 tablespoon dark sesame oil
2 cloves garlic, finely minced and crushed
1/8 teaspoon hot red chili flakes, ground (optional)
1 teaspoon ground ginger, or 1/2 teaspoon chopped fresh ginger
1 freshly ground black pepper, to taste
1 tablespoon sugar
------------------------------
4 pounds Mahi-Mahi or other firm fish
2/3 cup flour

Steps:

Marinade: Whisk together the ingredients and let stand at room temperature one hour. Brush Marinade over fish and refrigerate for 2 hours before grilling. Sprinkle the fish with flour, and grill, basting often with marinade. Cook fish 10 minutes per inch of thickness. Cook shrimp until they turn pink and scallops until they are no longer translucent. Note: Large shelled shrimp or sea scallops may be used in place of fish.

Nutrition Facts : Nutritional Facts Serves