| Prep: 15 mins | Cook: 12 mins – 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 14g | 2g | 32g |
| sugars | fibre | protein | salt |
| 25g | 3g | 25g | 1.9g |
I never thought I would say this, but a dish like the Aonori Grilled Fish has become one of my favorites. This vegetable-based recipe captures a certain spirit of culinary adventure that I took up when I started exploring flavors beyond the homey, hearty traditional meals of my Nebraskan roots. 
Growing up in the Midwest, we were all about meats and stews, corn casseroles and big Sunday dinners – a testament to our farm-to-table ethos. But the world is wide, friends, and the palate for different flavors isn’t confined to frontiers.
A Western Adventure for the Palate
This recipe stands out because it combines familiar seafood with the exotic touch of the East, perfectly muting the sweetness of white fish fillets with the savory notes of aonori (dried green seaweed). The addition of mirin and sake infuses the dish with a distinct character that echoes the marine essence of the seaweed, making it a unique fare among the regular spread on most American tables. It’s a curious fusion that has won my heart over, and I’m sure it will do the same for your family gatherings.
Health and Hearty Satisfaction in One Dish
The Aonori Grilled Fish is not just tasty, it offers a good amount of health benefits as well. Fish, as most of us know, is a wonderful source of lean protein and omega-3 fatty acids, which are fantastic for heart health. You’ll also provide your body with beneficial minerals and vitamins thanks to the aonori seaweed, fresh fruit, and of course, the vegetables that you pair it with.
Speaking of pairing, this dish has a versatile nature that allows it to be served alongside a variety of other foods. Take the warmth of a typical Midwest potato salad or the freshness of a crisp garden salad, for example. This fish recipe definitely has the power to elevate your entire meal to restaurant-level delights!
So step out of your culinary comfort zone, and taste the delights this Aonori Grilled Fish has to offer. It’s proof that exploration doesn’t always need to be grand; sometimes it’s just about a new recipe on a vibrant plate. Bon Appetit!
What You’ll Need
- 6 white fish fillets
- 2 tablespoons aonori (dried green seaweed)
- 3 tablespoons mirin (sweet rice wine)
- 3 tablespoons sake
- 1/3 cup soy sauce
- 1/3 cup white sugar
- 2 tablespoons vegetable oil
- 1 lime, sliced into wedges
- 2 cups mixed chopped fresh fruit (such as pineapple, mango, and kiwi)
Method
Step One
Firstly, gather all your ingredients and place the fish fillets in a shallow dish. In a medium sized bowl, mix together 2 tablespoons of aonori, 3 tablespoons of mirin, the same amount of sake, 1/3 cup of soy sauce, and 1/3 cup of white sugar, creating a sauce.
Step Two
Drizzle the sauce over the white fish fillets, ensuring that each piece is evenly coated. Once all the pieces are covered, let the fish marinate in the fridge for at least 20 minutes to allow the flavours to mingle and infuse into the fish.
Step Three
As the fish is marinating, chop your choice of fresh fruits such as pineapple, mango, and kiwi into small pieces. Set aside two cups of this fruit salad for later.
Step Four
Heat 2 tablespoons of vegetable oil in a non-stick frying pan or grill pan over medium heat. Once the oil is hot, remove the fish fillets from the marinade and gently place in the pan. Cook the fish until it is opaque and can easily be flaked with a fork, about 3 to 5 minutes per side depending on the thickness of the fillets.
Step Five
Once thoroughly cooked, remove the fish fillets from the pan and transfer into a serving dish. Garnish each piece with the fruit salad and a wedge of lime. You can sprinkle some leftover aonori on the top as a finishing touch.
Step Six
Now, the Aonori Grilled Fish is ready to serve and enjoy. The tangy fruits and flavorful marinade make this dish a perfect main course for a unique dining experience.
