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 sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced
1 teaspoon coconut aminos
1 teaspoon ground fresh chili paste
4 (6-ounce) white fish fillets (such as cod or halibut)
Freshly ground black pepper
1 to 2 tablespoons 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 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.
