Wood-Fired Gulf Fish with Asian-Spiced 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 wood-fired seafood dish inspired by New Orleans with subtle Asian citrus and spice notes enhancing fresh gulf fish. This seafood recipe, ready in about 25 minutes, pairs soy sauce, orange juice, lime juice 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 4 280 cal/serving

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Ingredients

4 fillets (6 oz each) gulf fish fillets (such as redfish or snapper)
3 tbsp soy sauce
1/4 cup orange juice
2 tbsp lime juice
2 tbsp honey
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 tbsp sesame oil
1/2 tsp red chili flakes
2 tbsp fresh cilantro, chopped
2 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: In a bowl, whisk together 3 tbsp soy sauce, 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp honey, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp sesame oil, and 1/2 tsp red chili flakes until combined and fragrant.
Step 2: Season 4 gulf fish fillets (6 oz each) with salt and black pepper on both sides, then brush lightly with 2 tbsp olive oil.
Step 3: Preheat a wood-fired grill or grill pan to medium-high heat (about 450°F). Place the fish fillets skin-side down and grill for 4 minutes.
Step 4: Flip the fillets carefully and brush generously with half the Asian citrus glaze. Grill for another 3-4 minutes until the fish flakes easily with a fork and has charred grill marks.
Step 5: Remove the fish from the grill, brush with the remaining glaze, and sprinkle 2 tbsp chopped fresh cilantro over the top before serving.