OMG, we just made this Asian Grilled Fish last night and it was so delish! So I had to share the recipe with you today. You could also use the marinade on grilled tofu or chicken, or even grilled veggies. We used halibut, but it would be delicious on Mahi Mahi, cod, or another firm, white fish too. And it would even be great on salmon.
We’ve been jonesing to get the BBQ going and this seemed like a good way to celebrate the nice weather. One of the things that made this Asian grilled fish so yummy was that we marinated it for 12 hours. That gave the flavors a chance to really blend and absorb into the fish. Plus the smokiness from the grill enhances any flavor.
We also steamed up some broccoli, cauliflower, and carrots and served the fish with wild rice. It’s nice to know our home-cooked meals taste as good or better than any restaurant. Plus we know 100% what ingredients are going into them. So they are always gluten-free and safe for me!
Asian Grilled Fish
- BBQ Grill
- 1 lb Firm Fish (filet or steak), tofu, or chicken rinsed and patted dry
- 2/3 cup Avocado Oil
- 1/3 cup Rice Wine Vinegar
- 4 TBSP Braggs Amino Acids (or GF Tamari, or Coconut Aminos)
- 3 TBSP Toasted Sesame Oil
- 1 inch Fresh Ginger grated
- 2 cloves Garlic diced
- 1 TBSP Black pepper coarse ground
- Lay the fish in a glass storage container with spill-proof lid. Mix up the marinade and pour over fish to coat thoroughly.
- Snap lid onto container, and shake marinade around to thoroughly cover all pieces. Let marinate 2 to 12 hours.
- Heat BBQ Grill and grill fish for 8-12 minutes, until done.
- While fish is grilling, heat the leftover marinade in a pan until just before boiling. Cook for a few minutes to reduce and thicken. Drizzle over cooked fish before serving.
Enjoy! And please leave a message to let us know which type of fish or other protein you used, and if you made other modifications.