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1
Whisk Teriyaki, honey and olive oil together until combined.
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2
Place fish in zip lock bag. Add the marinade and marinate, refrigerated for at least 4 hours and up to 24 hours which makes the flavoring wonderful.
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3
Remove fish from fridge, keeping bag sealed about 15 to 20 minutes before grilling.
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4
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.
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5
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.
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6
Serve immediately.
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7
Alternative preparation:
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8
vacuum seal the fish and marinade (or seal in the ziplock bag using the water method of excluding air from the ziplock bag. Marinate for time as above.
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9
Sous vide at 114.8 degrees F until it reaches an internal temperature of 113 (about 35 min. for 3/4 inch thick pieces). Can be held at 113 for about 15 minutes (I haven't tried more).
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10
Sear/carmelize briefly with blow torch (use MAPP gas one for higher heat) or sear to caramelize in a lightly oiled hot pan (use canola oil).
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11
Serve immediately on warm plate (at 113 degrees, fish is wonderfully textured, but not very warm, so serve right as it is ready to be eaten).
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12
Enjoy!
