Teriyaki Grilled Fish

Cooking Your Catch Series: Grilling King Fish

For most any fish this grilled teriyaki recipe goes well.  However, when talking about fish, you must know on a Cape Canaveral deep sea fishing trip you will more than likely catch a kingfish.  Kingfish is our summertime staple for us here on Florida’s Space Coast. While we catch a variety of species, I must say kingfish is plentiful and excellent to eat.  We enjoy cooking our catch many different ways, and grilling is right at the top of my list.  Of course, it’s probably a bit healthier than frying! This simple recipe is only two ingredients and very easy.  First, make sure to soak or marinate your fillets in teriyaki sauce, I usually put the fish in a ziplock bag and store in the refrigerator for at least thirty minutes.  Then, make a mixture of Mayonnaise and Teriyaki Sauce, you can estimate the portions.

  • Teriyaki Sauce
  • Mayonnaise

Combine the ingredients to a consistent texture but not too runny, you want the sauce to adhere to the fillet. Spread the sauce on both sides of the fish.  Heat the grill to cook on low, the mayonnaise provides a bit of oil, coating the fish which helps from getting stuck to the grate. Low temperatures and steady is the best way to cook fish, remember any time fish is cooked for too long it will start to have a stronger taste. For an excellent flavor continue to brush the mayonnaise and teriyaki mixture onto the fish as you are grilling. Lemon is always a nice compliment to squeeze over the grilled fish once it is ready to eat. Enjoy! Captain Gina

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