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| | Red Sea Bass with Japanese Marinade
2 pounds of red sea bass, cut into 4 inch long fillets, skin on
1 teaspoon of finely chopped fresh gingerroot
3/4 teaspoon of finely chopped garlic
1/4 cup EACH of soy sauce, water and sherry
2 teaspoons of sugar
Oil for greasing grill
Lay fish in dish with raised sides.
In a separate bowl, mix gingerroot, garlic, soy sauce, water, sherry, and sugar.
Pour over fish, cover with plastic wrap, and refrigerate for 30 minutes.
Put fillets on well greased grill, skin side down, over ashen coals. Grill on one side only. Brush leftover marinade on fish 2 or 3 times during grilling. Serve immediately.
Yields: 4 servings |
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