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Ingredients
- 1 1/3 pounds Chilean sea bass (1/3 pound per person)
- 1 cup Teriyaki
- 1/2 cup Honey (dark variety)
- 1/4 cup Olive Oil
Method
- Whisk Teriyaki, honey and olive oil together until combined. Place fish in zip lock bag. Add the marinade and marinate, refrigerated for at least 4 hours and up to 24 hours.
- Remove fish from fridge, keeping bag sealed about 15 to 20 minutes before grilling.
- Heat grill to medium low. Spray or coat grill grates generously with olive oil to prevent fish from sticking. Spraying the spatula with olive oil also helps prevent the fish from falling apart when turning.
- Grill fish about 6 minutes per inch of thickness, turning once until a table knife inserts across the grain without resistance. Fish should be oily and opaque. I turn up the heat a bit near the end to caramelize some of the residual marinade.
- Stove Top Preparation: Marinate as above. Heat large nonstick fry pan over medium low heat. Cook pieces about 3 - 5 minutes per side until they are done (dinner knife inserted passes through without resistance). If they haven't caramelized, turn up heat near end. Try not to over caramelize before they are done cooking through.
