Imagine a dish so incredibly delicious that it transforms your ordinary dinner into a gourmet Japanese culinary experience in just 20 minutes! Our Teriyaki Fish recipe is not just a meal, it's a quick, mouthwatering journey that combines the rich, sweet-savory teriyaki glaze with perfectly seared fish, topped with a sprinkle of fresh green onions and nutty sesame seeds. Whether you're a seafood lover or just looking to impress your dinner guests, this recipe promises to be your new go-to weeknight sensation.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 fish fillets (salmon or tilapia)
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the fish fillets by patting them dry with paper towels to remove excess moisture. This ensures better sauce adherence and crispier edges.
- In a shallow dish, mix teriyaki sauce and sesame oil to create a marinade. Place fish fillets in the marinade and let them sit for 10 minutes, turning once to coat evenly.
- Preheat a non-stick skillet or grill pan over medium-high heat. Lightly brush the pan with additional sesame oil to prevent sticking.
- Remove fish from marinade and carefully place fillets in the hot pan. Cook for 3-4 minutes on the first side until golden brown and edges start to crisp.
- Gently flip the fish and cook for an additional 2-3 minutes, or until the fish is cooked through and reaches an internal temperature of 145°F (63°C).
- Transfer cooked fish to serving plates. Immediately sprinkle with chopped green onions and sesame seeds as a fresh, crunchy topping.
- Optional: Drizzle extra teriyaki sauce over the fish for additional flavor if desired. Serve immediately with steamed rice or vegetables.
Tips
- Pat your fish fillets completely dry before marinating to ensure a beautiful golden-brown sear and prevent steaming.
- Use a non-stick or well-seasoned skillet to prevent the delicate fish from sticking and breaking apart.
- Don't overcrowd the pan - cook fish in batches if needed to maintain high heat and achieve that perfect crispy exterior.
- Watch the cooking time carefully; fish cooks quickly and can dry out if overcooked. Aim for an internal temperature of 145°F.
- For extra flavor, try using salmon or a firm white fish like tilapia that absorbs marinades beautifully.
- Serve immediately after cooking to enjoy the fish at its peak texture and temperature.
Nutrition Facts
Calories: 336kcal
Carbohydrates: 11g
Protein: 23g
Fat: g
Saturated Fat: g
Cholesterol: 63mg
