Stu Weathers' Teriyaki Sablefish

This recipe from fisherman Stu Weathers is super simple yet full of flavor.

• 1 pound  sablefish, cut into 2 pieces 

• 1 teaspoon cornstarch

• 1 teaspoon water

• ½ cup soy sauce

• 3 tablespoons brown sugar

• 1 tablespoon freshly grated ginger

• 4 garlic cloves, mashed to a paste

• ¼ cup mirin

Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.

In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.

Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!

You can use ¾ cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.