Sunday, September 03, 2006
We used amberjack last night, but any firm fish steaks would be good (tuna, salmon, cod, halibut). Grilling is the best way to go, but you could use the broiler if necessary.
The glaze consists of:
sriracha (hot chile-garlic sauce)
Marinade the fish briefly in soy sauce, then brush it with the glaze as you put it on the grill. You'll want to the oil the grill first because there's very little oil in the glaze to keep the fish from sticking.
Tasty as the amberjack was, the side dish might have been even better: wasabi mashed potatoes with sake-butter sauce. Yum.
5 stars. Quick and delicious.