The ubiquitous teriyaki!! This flavor has followed me around the world, my first experiences of it actually being in Miami, at Bayside on the food floor, where Japanese food stands would cook it in front of me, with what looked to me then like a pair of machetes! Then in San Juan, Puerto Rico, I went tot he Japanese restaurant on Condado Plaza, where the knives -I believe are called Nakiri- are used with great showmanship to prepare the teriyaki and many other Japanese dishes. An essential visit on a good night out!! When I finally made it to Japan, the very familiar teriyaki was even recreated in McDonalds with a McTeriyaki burger.
Teriyaki is still a flavor that I like very much, rich in umami. It’s actually a fast one to prepare, usually needing few ingredients. This Grilled Halibut Teriyaki requires little work, just a few ingredients but with great reward. It’s a delicious supper with pak choi, or can be served to friends as an appetizer for a backyard grill! This can also be cooked in the kitchen on a griddle or in a skillet.
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Riesling is a classic pairing for Asian food and easily obtainable from most wine merchants and retailers, but one that is a little off the beaten track, from a vineyard that is gaining more and more recognition, is the Regatta from Stanlake Park, which is named after the famous regatta in Henley upon Thames. It is fruity and herbal, with peach and lime flavors working well with the fish and the marinade.
Grilled Halibut Teriyaki
3 Tbsp Teriyaki marinade sauce
2 Tbsp Parsley finely chopped
1 Tsp Lemon juice
2 Halibut steaks
4 Lemon slices
Combine the sauce, parsley, and lemon juice and pour over the halibut in a dish. Turn the halibut a few times to coat, then place it in the refrigerator for an hour.
Light the grill.
Remove the halibut from the dish, reserving the marinade, and place it above the hot coals. Cook for a few minutes each side, but do not overcook.
Serve with grilled pak choi, which has been sprinkled with soy sauce, chopped garlic, and chili flakes while grilling.