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Grilled Curried-Teriyaki Wahoo with Mango-Strawberry Chutney

2 oz. Kikkoman Teriyaki Marinade & Sauce
1 Tbsp. virgin olive oil
1 Tbsp. Madras curry powder
½ Tbsp. Chinese rice wine
1 tsp. sesame oil
2 lbs. fresh wahoo, cut into 4-oz. pieces

Mango-Strawberry Chutney:
1 ripe mango, diced
15 fresh strawberries, diced
4 Tbsp. Thai sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. Kikkoman Teriyaki Marinade & Sauce
1 Tbsp. finely chopped fresh basil
8 tsp. olive oil
4 shallots, sliced
½ tsp. finely chopped ginger
2 cups diced baby bok choy
as needed, salt
as needed, pepper
for garnish, micro greens or fresh herbs DIRECTIONS:For Curried-Teriyaki Glazed Wahoo: In bowl, combine teriyaki sauce, olive oil, curry powder, rice wine and sesame oil until well-blended. Place fish in non-reactive container. Pour marinade over fish; turn to coat. Cover and refrigerate 2 hours.

For Mango-Strawberry Chutney: In bowl, combine mango, strawberries, chili sauce, lime juice, teriyaki sauce and basil until well-mixed. Cover and refrigerate.

For each serving, to order: Remove 2 pieces of fish from marinade. Heat 2 tsp. olive oil in skillet. Add fish and cook 6 to 8 minutes until desired doneness, turning once. Remove from skillet; keep warm. To same skillet, add 1 shallot and 1/8 tsp. ginger; saute until shallot is translucent. Add ½ cup bok choy and saute until tender. Season to taste with salt and pepper. Arrange half of the vegetables on center of plate. Place one piece of fish on top. Spoon 1 Tbsp. Mango-Strawberry Chutney on top and repeat procedure once. Garnish with herbs, if desired. SERVINGS:4 servings From:Peng Looi, Asiatique, Louisville, Ky. PHOTO CREDIT:Photo Credit: KIKKOMAN