Grilled Sablefish With Spicy Soy Glaze

• 2 6-8 oz Sablefish steaks
• 3 Tbsp Light Soy Sauce
• Juice of 2 large limes
• 1 Bird's Eye Chili, Finely sliced crosswise (you can use Thai chilis or dried thai chilis as a substitute, but adjust amount used for heat. Birds Eye Chilis are the small red ones usually used in Thai cooking, and are very hot. Do not discard seeds)
• 1 Tsp Maple Syrup or Honey
• Dash of Sesame Oil
• 1 Tbsp Olive or Vegetable Oil

1. Combine all ingredients except the fish in a large non reactive bowl. Whisk to make sure oils and maple syrup are well combined with the other ingredients. Reserve 1 Tbsp of marinade as dressing, remove seeds from reserved liquid.
2. Add fish to remaining marinade, cover and chill for up to 4 hours. You can shorten this period if you dont have time, 20 minute should do while you prepare your side salad or rice.
3. Heat barbeque grill. Grill on high, for 4 minutes on each side. BAste frequently with reserved marinade. Fish is done when flaky and skin is charred and crispy.
4. Pour reserved marinade over fish and serve with whatever side you prefer. I usually whip up a simple vegetable risotto using whatever is in season (asparagus and parmesan, or peas and lemon). Alternatively, a green salad or steamed rice make good accompaniments to this dish.

soy sauce, limes, substitute, maple syrup, sesame oil, olive

Taken from www.epicurious.com/recipes/member/views/grilled-sablefish-with-spicy-soy-glaze-1201610 (may not work)