Grilled Summer Fish Steaks

  • Servings: 4
  • Rating:


  • 2 teaspoons dry mustard
  • 1 teaspoon lemon juice
  • 3 tablespoons Kikkoman Less Sodium Soy Sauce
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried thyme, crushed
  • 1-1/2 pounds firm white fish steaks
  • (halibut, sea bass or swordfish)


Combine mustard and lemon juice until smooth; gradually stir in less sodium soy sauce until blended. Add garlic and thyme; let stand 10 minutes. Remove and reserve 1 Tbsp. mixture.

Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Refrigerate 30 minutes, turning bag over once.

Remove fish from marinade; discard marinade. Place fish on grill 8 to 10 inches from hot coals. Cook 5 minutes.

Turn fish over; brush with reserved marinade. Cook 4 to 5 minutes longer, or until fish flakes easily with fork, turning over occasionally.