A quick marinade for fish makes it easy to prepare white fish fillets, like cod or tilapia. Pair the umami-sweet grilled fish with a simple homemade salsa with pineapple and peppers. It’s a light and healthy grilling recipe for summer. Serve your grilled fish with a side of stir-fried veggie rice or an Asian-inspired pasta salad. Leftover fish tastes great with a meal-size salad, loaded with vegetables. Ideal for lunch or dinner.
4 tablespoons Kikkoman® Soy Sauce 3 tablespoons Kikkoman® Sesame Oil 2 tablespoons brown sugar 4 garlic cloves, chopped 1 tablespoon lime juice 4-6 cod fillets (or your favorite white fish) 1 tablespoon cooking oil For the Salsa 2 cups pineapple, chopped ½ cup green onion, chopped 2 large bell peppers, chopped ½ cup cilantro, chopped 2 tablespoons brown sugar Juice of one lime Pinch of salt
For the fish marinade, add soy sauce, sesame oil, brown sugar, chopped garlic, and 1 tablespoon of lime juice into a small bowl and stir until sugar dissolves.
Place fish fillets in a flat-bottomed dish and pour over half the sauce. Turn the fillets in the dish and pour over the other half of the sauce.
Allow fish to marinate for at least 10 minutes while you warm up the grill. Just make the grill hot, but not blazing.
Lightly brush grill with a little cooking oil, then grill the fish for 5 to 8 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent. Avoid turning fish too soon.
Combine all the salsa ingredients and spoon over the fish before serving.