Grilled Teriyaki Fish
Yield: Serves 6 to 8
- In a mixing bowl, whisk together the stout, soy sauce, honey, olive oil, sugar, sesame oil, garlic, ginger, liquid smoke, if using, red pepper flakes and black pepper. Lay the fish in a shallow glass, ceramic, or rigid plastic dish and pour the marinade over it. Turn the fish to coat, using your fingers or a brush to make sure it is well covered. Cover and refrigerate for 2 hours. Do not marinate for much longer or the fish will turn mushy.
- Prepare a charcoal or gas grill so that it is medium hot. Or heat the broiler.
- Lift the fish from the marinade and let any excess drip back into the dish. Spread the flour in a shallow dish and dip the fish in the flour to coat.
- Grill the fish for 2 to 3 minutes on each side or until opaque and flaking but not dry. Depending on the thickness of the steaks, the fish may need a little more time. Brush the fish with the marinade as it grills.
- Serve the fish immediately.
- Variation: This marinade is delicious with large, shelled shrimp, which can be grilled threaded on skewers or arranged in a fish basket.
- Serves 6 to 8
- 1/3 cup Samuel Adams Cream Stout
- 1/3 cup light soy sauce or 3 tablespoons tamari sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon dark sesame oil
- 2 cloves garlic, finely minced and crushed
- 1 teaspoon ground ginger
- 1/2 teaspoon liquid smoke, optional
- 1/8 teaspoon crushed dried red pepper flakes
- Freshly ground black pepper
- 2/3 cup all-purpose flour
- 4 pounds mahi mahi or other firm fish, cut into steaks or fillets