Soy Vay®

Prep

• 1.
  Cut striped bass into serving-sized portions.
• 2.
  Rinse the fish.
• 3.
  Check for and remove bones.
• 4.
  Arrange the bass in a shallow bowl or large resealable bag.
• 5.
  Leaving a small amount for basting, pour in the Veri Veri Teriyaki sauce and turn fish until evenly coated.
• 6.
  Cover and marinate in the fridge for about 2 hours. When your fish is ready, discard any leftover marinade.
• 7.
  Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

• 1.
  Grill the fish, brushing regularly with fresh Veri Veri Teriyaki sauce, for about 10 minutes per side. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
• 2.
  Serve immediately.