Yuzu Marinated Grilled Fish with Yuzu Chive Vinaigrette

If you’re looking to liven up your fish dishes, give this recipe a try! All of the brightness from the Yuzu really pairs well with most any fish, but we highly recommend trying it with something oily or meaty like Ono, Wahoo, or Swordfish! 

Yuzu Marinated Grilled Fish with Yuzu Chive Vinaigrette

Serves 4

INGREDIENTS:

• 4 6-8oz fish steaks (Ono, Wahoo, Swordfish, etc)
• 2 Tablespoons Fresh Chives, chopped
• 2 Tablespoons Dijon Mustard
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Yuzu Hot Sauce (optional)
• 1 1/2cups Yuzu Olive Oil
• 2 Tablespoons Yuzu Mayo
• Zest of Half a Lime
• Lime Wedges (garnish)
• Salt

DIRECTIONS:

1. Add mustard, vinegar, hot sauce, and chives in a mixing bowl and whisk to combine. Slowly drizzle in the yuzu olive oil while whisking until fully emulsified and season with salt to taste
2. Add fish to a large bowl and pour over about half the marinade, or enough to fully coat the fish. Toss to combine and let marinate in the refridgerator for approximately 30 minutes
3. Add the Yuzu Mayo to the remaining marinade and whisk to combine to create the vinaigrette
4. Grill the marinated fish for 2-4 minutes per side depending on thickness
5. Serve fish and drizzle with vinaigrette. Top with additional fresh chives and serve with lime wedges