Grilled Fish With Asian Style Marinade Recipes

Steps:

• Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

Steps:

• Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

Steps:

• Combine marinade ingredients in shallow dish.
• Add fish and marinate 2 to 6 hours in the refrigerator.
• Remove from refrigerator and let sit 20 - 30 minutes while grill preheats.
• Place directly over high heat on oiled rack.
• Tuna only; After 5 minutes, baste with marinade and turn.
• Remove from grill when center-read meat thermometer reads 140°F for tuna or when salmon flakes.

Steps:

• In a mixing bowl, combine honey, onion, lime juice, soy sauce, hoisin sauce, garlic, jalapeno, and ginger. Stir to mix well. Pour over fish and let marinate at least 2 hours in the refrigerator.
• Grill the fish for 5 minutes. Turn and cook another 5 minutes or until the flesh is flaky when tested with a fork.

Steps:

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, then turn it over so that it's coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
• The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

Steps:

• Combine all ingredients in a shallow bowl or resealable plastic bag.
• Add fish or shrimp and marinate in the refrigerator for 20 minutes.
• Broil or grill fish till fish flakes easily with a fork (time required will depend on which fish you use), or shrimp is cooked through.
• Serve.