Baked Yellowtail with Teriyaki Sauce
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2 people
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Calories
259 kcal
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Course
Main Course
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Cuisine
Japanese
Baked Yellowtail with Teriyaki Sauce
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These baked yellowtail fillets are marinated in an easy homemade teriyaki sauce, baked until tender, and finished with a teriyaki glaze.
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Ingredients
- 8 ounces Yellowtail 2 fillets
- ⅛ cup rice vinegar See Recipe Note: "Types of Vinegar", plus more to taste
- ¼ cup soy sauce Use gluten-free certified if needed, or tamari
- 1 tablespoon ginger shaved or paste
- 2 garlic cloves, minced
- 1 teaspoon wasabi or horseradish
- 2 teaspoons white sugar or brown sugar
- 1 tablespoon olive oil
Instructions
- Whisk or blend together ⅛ cup rice vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar. Marinate fish in sauce for 15-30 minutes. (Refrigerate while marinating.)
- Preheat oven to 400°F.Brush oil in an oven-safe pan or casserole dish.Use your fingers to brush the marinade off of the fish and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook fish for 8 minutes per 1" thickness, or until the fish is opaque and easily pierced with a fork. (Thinner fish will be done cooking in less time, so pay attention to the thickness of your fillets.)Do not flip the fish halfway through cooking.
- While the fish cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.Taste marinade. If desired, add an additional splash of rice vinegar.
- When the yellowtail is done cooking, remove it from the oven and brush the teriyaki sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.
Notes
- Types of Vinegar:
- which is considerably less acidic than apple or wine vinegars.
- Please note that this recipe calls for rice vinegar, which is considerably less acidic than apple or wine vinegars.
- If you need to substitute an apple or wine vinegar, we recommend using half (or less) the amount called for.
- Distilled white vinegar should not be used.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
55mg
(18%)
Sodium
1663mg
(69%)
Potassium
88mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 1663mg | 69% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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