Grilled Teriyaki Fish

Serves: 8
Total Calories: 125


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


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.

Nutritional Facts:

Serves: 8
Total Calories: 125
Calories from Fat: 45

This Grilled Teriyaki Fish recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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