Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté

Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté | 0 Comments
From Grilled Colossus Black Tiger Shrimp , Aired on Mon 6/27
Chef Jeff Henderson, New Orleans, Seafood, Cajun, fine dining


1. Preheat oven to 350 degrees.

2. Combine soy sauce, mirin, sake, sugar, pepper and juice from 1 lime in a large bowl; mix well and set aside. Score fish on skin side, season with salt and pepper to taste; dust with flour and set aside.

3. In a cast iron skillet on medium-high heat, add butter and olive oil. Place fish skin side down in skillet and sear on both sides until crispy. Remove fish from skillet and place on roasting dish.  Put fish in oven for about 10-12 minutes or until tender and flaky.

4. In the same cast iron skillet on medium-high heat add butter and olive oil. Add onions, carrots, serrano pepper and baby bok choy and sauté until vegetable are tender but still firm about 6-8 minutes. Add Yakitori mixture and stir until all ingredients are thoroughly mixed. Reduce Yakitori sauce by half and add honey. When sauce thickens, remove from heat.

5. Place vegetables on a platter top with fish. Spoon Yakitori sauce over fish and sprinkle with black sesame seeds. Garnish with lime and cilantro. 

  • 7 tbsp. dark soy sauce
  • 7 tbsp. mirin
  • 7 tbsp. sake
  • 2 tbsp. sugar
  • 1 serrano pepper, split
  • Juice from 1 lime
  • 2 filets of red fish
  • Kosher Salt
  • Fresh ground black pepper
  • 2 tbsp. all purpose flour for dusting
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 tbsp. local honey
  • ½ yellow onion, diced
  • ¼ c. carrots, small diced
  • 1 serrano pepper, split
  • 3 baby bok choy, rough chopped
  • 1 lime, sliced in half
  • 2 cilantro sprigs

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