Japanese-Style Grilled Fish

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"I would suggest you try to buy BINCHOTAN coals though a bit pricey, binchotan, a pure high carbon charcoal made from oak, is great for cooking your food on the hibachi grill. According to Chefs Armoury, unlike lump charcoal and briquettes, binchotan is completely odourless and keeps the natural flavours of the food intact. They can also be washed and re-used."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (228.1 g)
  • Calories 435.4
  • Total Fat - 27.3 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 136.4 mg
  • Sodium - 1165.3 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4.6 g
  • Protein - 37.7 g
  • Calcium - 30.1 mg
  • Iron - 3.8 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.4 mg

Step 1

To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.

Step 2

Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.

Step 3

Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.

Step 4

Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

Tips & Variations


  • Hibachi Grill