1/4 cup coconut oil
1/4 cup raw honey
1/2 cup tamari (gluten-free ‘soy’ sauce) sauce
1/8 cup purified water
2 tsp. grated fresh ginger root
1-2 clove garlic minced
1/2 tsp. salt
2 lbs. of white fish fillets (orange roughy, tillapia, haddock, cod, sole, etc.)
- Mix all ingredients except coconut oil together and marinate the fish fillets for 30 minutes to an hour in the refrigerator.
- Place 1/4 cup of coconut oil in a large pan over medium heat and cook fish for 3-5 minutes on each side, depending on how thick the fish filets are.
- Be careful not to overcook the fish, or burn the teriyaki sauce.