Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade

total winner, i marinated overnight!

I got longer, thinner cuts from Sitka Salmon. I did the following and recommend the following: - I only had about 45 mins for the marinade. Could’ve used a true two hours. - The marinade was a bit bland. I doubled the recipe and pulled some aside for dipping, but added a generous amount honey to it to sweeten it up. Made all the difference. - I used Peanut Oil for the pan, which worked great. - Homestly, coulda used more salt as well. Consider full flavor soy sauce.

I reduced soy a bit, added a bit of fish sauce, also added about 1/2 tsp wasabi powder.

I loved it!

After reading the VERY helpful comments, I did half the fish (it was just the two of us) and still made the sauce as called for in the recipe with a tablespoon or so of wasabi added. Marinated overnight (life happens) and the flavor of the fish was actually quite good on its own, but the extra sauce certainly didn't hurt. Rice, sauteed king oysters, and oven roasted bok choy made it a delicious evening. Thank you to all the helpful commentators; dinner wouldn't have been the same without you:)

Use half of sauce for marinade and reserved other half to pour on fish to serve or to put in dipping bowls at table; cooking marinade after removing fish in order to kill bacteria adds extra work and time. Made full sauce recipe but with 1/4 tsp dark sesame oil not the 1 TBSP called for; the sesame flavor came thru just fine with only a amount; we and the dish would have been overwhelmed by 1 TBSP of sesame oil. Used no-sodium and moderate-sugar mirin, didn't need to add more sugar.

As was suggested five years ago, using the marinade as a dipping sauce worked really well for me. I just brushed the fish with olive oil and lemon and broiled it.

Turned out very tasty! I used a dark soy sauce, which is less salty than light and lent a nice rich flavor. Marinated for about 1.5 hours and didn't find the flavors overpowering. Might add a little chili oil or similar next time!

Found this too salty despite low sodium tamari....but realized the culprit: our Kikkoman mirin is super salty on it's own. I know sometimes "cooking wine" is salted partly so it can be sold as a condiment and not alcohol. I'm going to be sure to buy real mirin next time, not "cooking" mirin.

I was looking for a way to cook sone rock fish I had and came across this recipe. The marinade was outstanding. I followed the advice of another poster and made extra as a sauce for dipping. Made roasted new potatoes and broccoli as a side. Baked marinated rock fish at 375 degrees for about 20 minutes.

Only had one hour to marinate and still came out well. Ginger and soy sauce taste.

I had fresh albacore from the Oregon coast, and served this recipe charcoal grilled with a tomato and shiso leaf salad from the garden (dressed with a little ponzu and rice vinegar) and wasabi mashed potatoes. Great late summer meal for dining al fresco.

Worked out well. I only marinated for half an hour, because that's the time I had, andI started out searing in a skillet, but when I turned it, I let it cook in the rest of the marinade. We like tuna fairly well cooked, not rare, so the liquid kept it tender; I guess I braised it.

This was quite an easy and enjoyable way to prepare tuna - I marinated the tuna steaks for much longer than directed (~6 hours) only because I needed to. Didn't adversely affect taste, and because I pan-seared I wasn't worried about the visual. I am so glad other notes overwhelmingly recommended using the marinade as a sauce. I reduced it for a few minutes, until thick enough to spoon - just keep in mind how salty a soy sauce reduction will be (I didn't use low-sodium). So good, so simple!

Easy and VERY tasty. Just have to have enough time to marinate the fish.