Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade

By Martha Rose Shulman

Updated Feb. 1, 2023

Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
Andrew Scrivani for The New York Times
Total Time
About 45 minutes, after 2 hours' refrigeration
Rating
4(504)
Comments
Read comments

If you’re concerned about which fish are environmentally safe to eat, you can’t do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Featured in: Flavorful and Sustainable Fish

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings.
  • ¼cup low-sodium soy sauce
  • 2tablespoons mirin (sweet Japanese rice wine)
  • 1tablespoon seasoned rice vinegar
  • 1tablespoon minced or grated fresh ginger
  • 1teaspoon sugar
  • 1tablespoon plus 1 teaspoon dark sesame oil
  • 1½pounds albacore steaks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

250 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 43 grams protein; 651 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.

  2. Step 2

    Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.

  3. Step 3

    Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

Ratings

4 out of 5
504 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Tom Morales

I recommend using the marinade as a dipping sauce, instead. It's quite good but, used solely as a marinade, the flavor is muted. The next time I'll be grilling the fish with a light coat of sesame oil, then serving with the dipping sauce on the side.

Lisa

Delicious. I served with chopped scallions and a serrano pepper condiment I've been using on everything: gently poach serrano peppers in olive oil with a couple cloves of garlic and salt. When the peppers start to brown puree the whole thing. It paired well with the fish and added a little heat.

Garry George

add a dash of wasabi paste!

sola4

Made this with Ahi tuna (I’d try it with salmon or swordfish). We’re avoiding gluten & sugar. Used organic tamari. No mirin so upped the rice vinegar. 1/2 TB honey instead of sugar. Used dried ginger and mustard (I’ve also found fresh ginger can over dominate). Sesame oil must. Marinated 2 hrs. Used stove top cast iron grill. Moist & delicious. This easy fast recipe is now on rotation!

tropicalsoul3

Agree with adding wasabi for a little kick. I also replace sesame oil with sesame chili oil for enhanced flavor otherwise it comes out bland. Overall a great marinade.

Judy Klayman

Good recipe. However, I think the sauce came out too gingery and too strongly soy sauce flavored. I will reduce the soy sauce to 3 Tbsp and increase the mirin to 2 1/2, or possibly 3 Tbsp., next time. I grated the ginger, but will also reduce the amount of ginger I add to the sauce as well. I also cooked the sauce while the fish was cooking so that it reduced somewhat, and then drizzled some over the fish before serving.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.