Grilled Curried-Teriyaki Glazed Wahoo with Mango-Strawberry Chutney

Yield

Yield: 24 servings

kikkoman products used:

Teriyaki Marinade and Sauce No Preservatives Added Non-GMO Toasted Sesame Oil Gluten-Free Thai Style Chili Sauce

ingredients

Grilled Curried-Teriyaki Glazed Wahoo:
12 ounces Kikkoman Teriyaki Marinade & Sauce
6 tablespoons virgin olive oil
1 ounce Madras curry powder
3 tablespoons Chinese rice wine
6 teaspoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
12 pounds wahoo, cut into 4 ounces pieces

Mango-Strawberry Chutney:
6 ripe mangos, diced
6 pints fresh strawberries, diced
1 1/2 cups Kikkoman Thai Style Chili Sauce
1/4 cup lime juice
6 tablespoons Kikkoman Teriyaki Marinade & Sauce
6 tablespoons finely chopped fresh basil

directions

To make Curried-Teriyaki Glazed Wahoo: In bowl, combine teriyaki sauce, olive oil, curry powder, rice wine and sesame oil until well blended. Place fish in non-reactive container. Pour marinade over fish; turn to coat. Cover and refrigerate 2 hours.

To make Mango-Strawberry Chutney: In bowl, combine mango, strawberries, chili sauce, lime juice, teriyaki sauce and basil until well mixed. Cover and refrigerate.

For each serving, to order: Remove 2 pieces of fish from marinade. Heat 2 teaspoons olive oil in skillet. Add fish and cook 6 to 8 minutes until desired doneness, turning once. Remove from skillet; keep warm. Spoon 2/3 cup Mango-Strawberry Chutney on top of each fillet. Garnish with herbs, if desired.

Recipe by Peng S. Looi, Executive Chef of Asiatique and August Moon, Louisville, Kentucky.

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