Zesty Shoyu Grilled FishZesty Shoyu Grilled Fish
Zesty Shoyu Grilled Fish
Zesty Shoyu Grilled Fish
"This easy recipe for my zesty grilled fish is made out of only five simple ingredients but is packed with a deliciously complex flavor profile that pairs brilliantly with Ocean Squeeze!" -Kimi Werner, A United States National Spearfishing Champion, Chef, Ocean Advocate, and Filmmaker
Kimi Werner, A United States National Spearfishing Champion, Chef, Ocean Advocate, and Filmmaker
Kimi Werner, A United States National Spearfishing Champion, Chef, Ocean Advocate, and Filmmaker
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Recipe - Foodland Farms Pearl City
Zesty Shoyu Grilled Fish
Zesty Shoyu Grilled Fish
000
Ingredients
Boneless Skinless Fish Fillet, 1 Pound
Shoyu, 1/2 Cup
Garlic, 2 Cloves
Lemon, 1 Large Lemon
Olive Oil, 1/4 Cup
Directions

Ingredients

  • 1 lb boneless skinless fish fillets (any Hawaiian white fish)
  • 1/2 cup shoyu
  • 2 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 1/4 cup olive oil

 

Directions

  1. Cut fish into 4 oz. portion sizes.
  2. Mix shoyu, olive oil, and lemon juice (reserving one teaspoon for finishing) in a medium bowl.
  3. Place fish in marinade, submerging as much as possible. Soak for 30 minutes.
  4. Remove fish from marinade and sprinkle evenly with garlic and zest.
  5. Grill on high heat until the fish is slightly charred and cooked through, about 3 minutes on each side.
  6. Top cooked fish with remaining lemon juice and serve immediately.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
Boneless Skinless Fish Fillet, 1 Pound
Not Available
Shoyu, 1/2 Cup
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 20 Ounce
Member Price
$6.99 was $8.69$0.35/oz
Garlic, 2 Cloves
Not Available
Lemon, 1 Large Lemon
Lemon
Lemon, 0.2 Pound
$0.66 avg/ea$3.29/lb
Olive Oil, 1/4 Cup
Maika`i Organic Olive Oil
Maika`i Organic Olive Oil, 500 Millilitre
Member Price
$9.99 was $13.99$0.02/ml

Directions

Ingredients

  • 1 lb boneless skinless fish fillets (any Hawaiian white fish)
  • 1/2 cup shoyu
  • 2 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 1/4 cup olive oil

 

Directions

  1. Cut fish into 4 oz. portion sizes.
  2. Mix shoyu, olive oil, and lemon juice (reserving one teaspoon for finishing) in a medium bowl.
  3. Place fish in marinade, submerging as much as possible. Soak for 30 minutes.
  4. Remove fish from marinade and sprinkle evenly with garlic and zest.
  5. Grill on high heat until the fish is slightly charred and cooked through, about 3 minutes on each side.
  6. Top cooked fish with remaining lemon juice and serve immediately.