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This recipe for my Asian-inspired ginger sesame fish marinade is amazing with ANY type of fish you happen to have on hand.
Super flavorful, easy to prepare, perfect for low-carb diets.
Yep, it’s good with any type of fish, in fact, I just happened to have orange roughy on hand in the freezer. But this is amazing with any type of fish be it halibut, tilapia, cod, swordfish…. I think you get the gist!
However, if you’re doing a keto protocol, you will probably want a fattier fish such as salmon.
So good, you guys.
Asian Ginger Sesame Fish (keto / Paleo / low-carb)
- 2 lbs fish of your choice thawed, if previously frozen
- 1/3 cup olive oil
- 1/2 tbsp rice vinegar unsweetened
- 1 tsp sesame oil
- 1/3 cup coconut aminos (or liquid aminos — whichever soy sauce substitute you prefer)
- 1/4 cup green onions chopped
- 1 tbsp fresh ginger root grated
- 1 tsp garlic minced
- In a shallow dish (or in a large Ziplock bag) mix your marinade by combining olive oil, vinegar, sesame oil, coconut aminos, green onions, ginger, and garlic.
- Add fish to the marinade, and allow it to marinate for 15 to 20 minutes, but no longer than one hour.
- Preheat oven to 350 degrees F.
- On a large shallow baking pan, line with parchment paper or foil for easy clean up.
- Remove the fish from the marinade and lay in a single layer in the baking pan.
- Discard marinade.
- Bake fish for 15 to 20 minutes, until fish flakes easily with a fork.
- Add a sprinkling of toasted sesame seeds and chopped green onion for garnish, if desired.