Ingredients
- 1 lb Ono or any white fish
- 1/2 cup Nama Shoyu
- 2 cloves garlic
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/4 cup Organic Extra Virgin Olive Oil
Instructions
Cut Fish into portions.
Mix Shoyu, olive oil, and lemon juice together in a medium bowl. Reserve 1 tablespoon for finishing.
Place fish in marinade, submerging as much as possible. Let soak for at least 30 minutes.
Remove fish from marinade, spread chopped garlic and lemon zest evenly over fillets. Grill on high heat til fish is slightly charred, about 3 minutes each side.
Top cooked fish with reserved marinade and serve.