The secret to succulent teriyaki is to apply the glaze bit by bit toward the end of the grilling process so that it becomes deeply browned but does not burn. The technique also works well with eel, and boneless chicken breasts or thighs. Please read About Grilling and Broiling Fish.

Prepare:

Place in a baking dish or zip-top bag:

Add the marinade and turn the fish to coat. Marinate for about 15 minutes, turning once. Remove the fish from the marinade, and pat dry. Transfer the marinade to a saucepan and cook, stirring, over medium heat until reduced by half. Pour half of the reduced marinade in a bowl for serving.

Prepare a hot grill fire and oil the grill rack or preheat the broiler (with the oven rack 2 to 3 inches from the heating element). If broiling, place the fish on a lightly oiled rimmed baking sheet. Grill or broil for 2 minutes, until the fish begins to brown. Turn and grill or broil for 2 minutes more. Move the fish to a cooler part of the grill, or move the broiler rack down a notch. Brush the fish with the remaining teriyaki mixture and grill or broil, with the glazed surface facing the heat, until the glaze dries, about 1 minute. Brush the other side with more teriyaki and turn so that side faces the heat, cooking until the glaze dries. The fish should be done or nearly so, with an internal temperature of 125° to 130°F. If it needs another few minutes, repeat the brushing and glazing procedure once or twice. Serve with the reserved teriyaki sauce.