Wednesday, March 30, 2011

Fish with Teriyaki Sauce

Katherine Fulton wooed me and wowed me with this recipe in the opening stages of our relationship. At that point, almost 21 years ago, we were unaware of the mercury these wonderful deep sea fish were ingesting. Knowing the health dangers as we do now, I choose to eat them only occasionally and to buy them from a fish purveyor whom I trust to get the best and safest available.

2 pounds fish, thick fillets or steaks (tuna and swordfish both work well)
¼ cup chopped scallions, garnish

1/3 cup vegetable oil
1/3 cup tamari or soy sauce
2 garlic cloves, minced or pressed
1 tablespoon grated fresh ginger root
½ cup mirin
OR as a substitute for the mirin
¼ cup sherry or sake with 2 teaspoons sugar and
¼ cup white or rice vinegar or fresh lemon juice

1. Combine the marinade ingredients.
2. Rinse the fish fillets or steaks and place them in a deep bowl. Pour the marinade over the fish and chill for ½ to 1 hour. Remove from the fridge and let sit at room temperature for about 15-20 minutes before cooking.
3. Place the fish with the marinade in an oiled plan. Cover and bake at 350°F for about 20 minutes or until the fish flakes easily with a fork.
Remove the fish from the marinade and grill or broil it, basting occasionally with the marinade. Cook for about 3 minutes on each side so as to keep it a little pink in the center.
If you want to use a grill pan on the top of the stove, heat it over medium-high heat. Remove the fish from the marinade and cook it for about 3 minutes on each side so as to keep it a little pink in the center.
4. If you grill, broil, or pan grill the fish, heat the remaining marinade in a small saucepan until it boils. Pour into a small bowl and serve with the fish.
5. Garnish the fish with chopped scallions.

4-6 servings
Adapted from The Moosewood Collective’s New Recipes from Moosewood Restaurant

I might serving the following with this lovely fish:

Lemon Barley Pilaf

And a light salad of cucumber, jicama, lettuce, and avocado.

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