Brush black cod steak
with a mixture of sesame oil and 1 tablespoon of Shoyu. Place over coals
and grill for 7-8 minutes per side.
Blend 1 Tbs Shoyu with honey, dry mustard, and mirin or sake. Let the
sauce sit for 10 minutes, then taste, adding more mustard powder if you
like it hotter. Pour sesame seeds into a small bowl; pour mustard sauce
into another, and pass the bowls along the galley table with the fish.
Serves 2.
Karen found this recipe in a Seattle Weekly publication and finds it a
favorite for days when the weather and fishing schedule call for firing up
the barbeque. "The beauty of it is that it's very simple, and it
doesn't take a lot of prep time." Thanks Eric & Karen for sharing
it with us.
