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Grilled Curried-Teriyaki Glazed Wahoo with Mango-Strawberry Chutney

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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


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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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