4 SERVINGS
Once cooked, the juices of the seafood and the ginger-teriyaki sauce combine to make a splendid sauce. Supermarkets offer a variety of bottled teriyaki marinades, but I have yet to taste one as good as the one I’ve created.
1⁄3 cup soy sauce
1⁄3 cup water
1⁄3 cup rice wine or sake
7 tablespoons sugar
1½ tablespoons minced fresh ginger
1½ tablespoons cornstarch
1½ pounds halibut steaks (1 to 1½ inches thick) or other firm-fleshed fish fillets such as tilapia or swordfish, rinsed and drained
2 tablespoons olive or canola oil, or olive oil spray, for oiling the grill
1. To make the Ginger-Teriyaki Sauce: Mix all the ingredients in a heavy, medium-size saucepan. Cook over medium heat until thickened, stirring constantly with a wooden spoon to prevent lumps. Pour half into a bowl and let cool slightly. Keep the other half warm.
2. Arrange the fish in one layer in a shallow pan, add the cooled sauce, and turn the fish so that all sides are coated. Let marinate 15 minutes.
3. Prepare a medium-hot fire for grilling, or preheat a gas grill. Arrange a rack 3 to 4 inches from the heat. Brush or spray the grill rack with oil and arrange the fish on the rack. Cover and grill until the flesh is opaque, 5 to 6 minutes per side, depending on the thickness. Carefully slide the fish off the grill. Spoon some of the warm sauce on top of the fish. Serve with Seared Baby Bok Choy or another of the Easy Sides in Chapter 5, and with brown rice or another whole grain.
VARIATION: For an extra spicy sauce, add 1 teaspoon hot chili paste or crushed red pepper flakes.