Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- 4 Yellowtail filets
- Salt and pepper to taste
- 1/4 cup Soy sauce
- 1/4 cup Rice vinegar
- 2 tablespoons Grated ginger
- 2 cloves Garlic, minced
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 2 Green onions, chopped
- Sesame seeds for garnish
- Preheat the grill to medium-high heat.
- Season the yellowtail filets with salt and pepper.
- In a small bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, honey, and sesame oil to make the glaze.
- Grill the yellowtail filets for 3-4 minutes per side or until cooked through.
- Brush the glaze onto the yellowtail filets during the last minute of grilling.
- Garnish with chopped green onions and sesame seeds before serving.
Calories: 210 kcal
Net Carbs: 5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Grilled Yellowtail with Ginger Soy Glaze
To store low-carb grilled yellowtail with ginger soy glaze, you should follow these simple steps:
- Let the grilled yellowtail cool to room temperature before storing it. This will prevent condensation from forming inside the container.
- Transfer the grilled yellowtail to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well for this purpose.
- Drizzle any remaining ginger soy glaze over the top of the yellowtail in the container.
- Seal the container tightly and label it with the date of preparation.
- Store the container in the refrigerator for up to three days.
You can reheat the yellowtail in the microwave or oven when you eat the leftovers. To reheat in the microwave, place the fish on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 1-2 minutes, or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the yellowtail in an oven-safe dish, and bake for 10-15 minutes or until heated through.
Note: Grilled yellowtail is best served immediately after cooking for optimal texture, so reheating should be done carefully to avoid overcooking and making it challenging. If you want to serve it cold, you can flake the yellowtail and use it as a topping for a low-carb salad or sandwich.