Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Servings: 4
Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon minced or grated fresh ginger
- 1 teaspoon sugar
- 4 teaspoons dark sesame oil
- 1½ pounds albacore steaks
Instructions
Marinate the fish
- Combine the soy sauce, mirin, vinegar, ginger, and sugar in a bowl and whisk together well.
- Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
Grill & enjoy
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat.
- Remove the fish from the marinade and pat dry.
- Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be.
Notes
Helpful user comments:
- I recommend using the marinade as a dipping sauce, instead. It's quite good but, used solely as a marinade, the flavor is muted. The next time I'll be grilling the fish with a light coat of sesame oil, then serving with the dipping sauce on the side.
- Add a dash of wasabi paste!