Grilled Thick White-Fleshed Fish Fillets with Sesame Barbecue Glaze
Instructions:
We’ve adapted a traditional Chinese dumpling dip
to become a sauce for grilled fi sh. See below for
instructions on making this dish under a broiler.
Canola oil for the grill grate
Four 4- to 6-ounce thick white-fleshed fish
fillets
Sesame Barbecue Glaze
Makes 4 servings
- Preheat a gas grill to high heat or prepare a high-heat, well-washed coal bed in a charcoal grill.
- Generously oil the grill grate and set it 4 to 6 inches over the heat source or coal bed. Alternatively, generously oil a grilling basket.
- Place the fish directly over the heat and brush generously with the Sesame Barbecue Glaze. Cover and grill until the thick, opaque layers can be separated evenly with a fork, 10 to 15 minutes, turning once with a wide spatula and mopping generously several times with the sauce.
- To prepare this dish in the broiler: Place the fillets about 6 inches from a preheated broiler, mop with the Sesame Barbecue Glaze, then cook until the thick, opaque layers can be separated evenly with a fork, 11 to 14 minutes, turning once and mopping several times with the sauce.