Wood-Fired Grilled Gulf Fish with Asian Citrus Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, smoky grilled Gulf fish enhanced by a tangy Asian-inspired citrus glaze combining ginger and soy sauce for a subtle umami kick. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs Gulf white fish fillets, Fresh ginger, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

4 pieces, about 6 oz each Gulf white fish fillets
1 tbsp, grated Fresh ginger
3 tbsp Soy sauce
2 tbsp Fresh lime juice
1 tbsp Honey
1 tsp Sesame oil
2, minced Garlic cloves
2 tbsp Vegetable oil
2 tbsp Chopped scallions
1 tsp Salt
1/2 tsp Black pepper

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Instructions

Step 1: In a small bowl, whisk together 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, and 1 tsp sesame oil until smooth and set aside.
Step 2: Pat dry 4 Gulf white fish fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Preheat a wood-fired grill or grill pan to medium-high heat (about 400°F). Brush the fish lightly with 2 tbsp vegetable oil to prevent sticking.
Step 4: Place the fish fillets skin-side down on the grill and cook for 4 minutes without moving, until the edges are crispy and grill marks form.
Step 5: Flip the fillets carefully and grill for another 3 minutes until the flesh is opaque and flakes easily.
Step 6: During the last minute of grilling, brush the Asian citrus glaze over the fish and allow it to caramelize slightly.
Step 7: Remove fish from grill and garnish with 2 tbsp chopped scallions and 2 minced garlic cloves sautéed quickly in 1 tsp oil until fragrant, then spoon over the fillets before serving.