Broiled Snapper with a Teriyaki-Butter Sauce

21 08 2012
I made this as part of a Japanese meal the other night. It was delicious. If you cannot find snapper, substitute salmon, halibut, black cod, grouper, pike or char.

1/4 cup Teriyaki sauce (I used a nice bottled sauce called Veri Veri Teriyaki)

1/4 cup freshly squeezed orange juice

2 tbsp minced fresh ginger

4 snapper fillets, skinned and bones removed

2 tbsp unsalted butter

2 tsp sesame seeds

2 tsp grated orange zest

Wasabi sauce:

1/2 cup mayonnaise

1 tbsp of wasabi paste or 2 tbsp wasabi powder (add more to taste depending on how spicy you like it)

2 tbsp lemon juice

1 tbsp freshly minced ginger

salt to taste

Combine all ingredients for the Wasabi sauce. Adjust ingredients to taste.

In a bowl, combine the teriyaki sauce, orange juice, and ginger and mix well. (Can be covered and refrigerated for use later.)

Place the fish in a baking dish and add the marinade, turning to coat evenly. Allow to marinate for up to 20 minutes. Line a baking dish with aluminum foil. Place the fish flat side down on the foil. Dot the top of the fish with small pieces of butter.

Position an oven rack 4 inches from the heating element and turn the oven to broil. Place the fish in the oven and cook for about 5 minutes until golden and cooked through. It may take longer depending on the thickness of the fish.

Transfer the fish to dinner plates. Sprinkle with sesame seeds and orange zest and serve with sauce on side.




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