|Frozen fish fillets||1 1⁄4 Pound (Halibut, Swordfish Or Orange Roughy)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chicken bouillon cube||1⁄4|
|Olive oil||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Minced garlic||2 Clove (10 gm)|
|Ground ginger||1⁄2 Teaspoon|
Freeze fish fillets, and store new potatoes until you're ready to serve them.
Whisk remaining ingredients in a small bowl to make marinade.
Freeze in a plastic bag taped to fish fillet package.
To prepare for serving, thaw marinade and fish fillets.
Marinate fish 30 minutes.
Prepare new potatoes.
Heat 1 cup salted water to a boil; add potatoes.
Cover, heat till boiling; then reduce heat.
Simmer tightly covered until tender, 30 to 35 minutes; drain.
At the same time, remove fish from marinade.
Set oven control to broil and/or 550°.
Broil or grill fish for 10 minutes per inch of thickness or until fish flakes easily with a fork.
Baste frequently with marinade while cooking.
If fish is more than 1-inch thick, turn once during cooking.