SESAME MARINATED FISH
I’m not great at making and eating fish regularly, but I am a huge fan of Asian flavors, so this recipe is a tasty way to encourage myself to eat more seafood at home. The combination of sesame oil with fresh ginger and garlic is one of my favorites, and the coconut aminos adds a saltiness that brings the whole thing together. Then there’s chili paste to add some heat, and a garnish of scallions for a pop of freshness right at the end. SERVES 4
PREP TIME: 5 minutes, plus 20 minutes to marinate
COOK TIME: 10 minutes
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) fresh ginger, minced
1 teaspoon (5 ml) garlic, minced
1 teaspoon (5 ml) coconut aminos
1 teaspoon (5 ml) ground fresh chili paste
4 (6-ounce) white fish fillets (such as cod or halibut)
Freshly ground black pepper
1 to 2 tablespoons (30 ml) sliced
scallions, for garnish
- In a small bowl, stir to combine the sesame oil, ginger, garlic, coconut aminos, and chili paste. Using a brush, spread the marinade onto the fish. Marinate in the refrigerator for 20 minutes.
- Remove the fish from the marinade (discard the marinade, although you can spoon a couple of tablespoons over the fish while it’s cooking, if you like). In a large skillet over medium-high heat, cook the fish for about 5 minutes on each side, or until it turns white and begins to get flaky. Season with pepper.
- Garnish with scallions and serve hot.
VARIATION 1 SEARED TUNA STEAKS: Use this marinade on thick tuna steaks, and sear them over high heat for 2 to 3 minutes on each side for medium-rare. Garnish with the scallions plus 1 or 2 tablespoons (30 ml) sesame seeds.
VARIATION 2 WHITE FISH IN TOMATO SAUCE: Heat 1½ cups tomato sauce (see here) in a large skillet, and place the fish on top. Cook for 4 to 5 minutes on each side. Spoon the sauce from the bottom of the pan on top of the fish, and garnish with ½ cup olives and a handful of chopped fresh parsley.
PALEO PAIR: Serve with Cauliflower Fried Rice (here) for a complete, Chinese-inspired dinner.
More Recipes You'll Love
Sesame marinated fish with a bold little dressing of sesame oil, fresh ginger, garlic, coconut aminos, and chili paste brushed over thick white fillets. Twenty minutes of marinating is all it takes for the flavors to sink in, then a hot skillet does the rest. It's a weeknight-friendly way to make plain fish fillets taste genuinely exciting.
Pro Tips
- Brush the marinade on rather than pooling the fish in it — the sesame oil base clings better and flavors the surface more evenly.
- Marinate for just 20 to 30 minutes. Longer than an hour and the chili paste and aminos start to overpower the fish.
- Cod and halibut are the best picks here; their firm flakes handle the grill pan or skillet without falling apart.
- A spoon or two of the marinade can go over the fish mid-cook, but only from a separate bowl — never reuse the raw-fish marinade.
Frequently Asked Questions
What fish works best for sesame marinated fish?
Firm white fish like cod, halibut, or mahi mahi. Avoid delicate fillets like sole, which won't hold the marinade or the flip.
Is coconut aminos the same as soy sauce?
It's a soy-free, Paleo-friendly alternative with a sweeter, gentler flavor. It's the right choice here if you're avoiding soy.
Can I grill this fish instead of pan-cooking?
Absolutely — grill over medium-high heat for about 5 minutes per side, or until the fish turns opaque and flakes easily.
How spicy is this dish?
Mildly spicy as written. Start with less chili paste if you're heat-shy, or add extra at the table for those who want more kick.
Recipe Card
Ingredients
Method
- In a small bowl, stir to combine the sesame oil, ginger, garlic, coconut aminos, and chili paste.
- Using a brush, spread the marinade onto the fish.
- Marinate in the refrigerator for 20 minutes.
- Remove the fish from the marinade (discard the marinade, although you can spoon a couple of tablespoons over the fish while it’s cooking, if you like).
- In a large skillet over medium-high heat, cook the fish for about 5 minutes on each side, or until it turns white and begins to get flaky.
- Season with pepper.
- Garnish with scallions and serve hot.
