Soy and Honey Glazed Fluke Steaks

This simple, robust marinade is common to many Japanese dishes. Here we marinate fluke (summer flounder) steaks - have your butcher cut them for you, or substitute flounder or sea bass steaks - in a sticky mixture of soy sauce, mirin, and pure honey. If you prefer, broil them on a foil-lined baking sheet for the same amount of time as on the grill.

¼ cup pure honey
¼ cup mirin
¼ cup soy sauce
4 (5 oz) fluke steaks
kosher salt
2 Tbsp. olive oil
black pepper, freshly cracked
½ lemon, freshly zested

In a small saucepan, combine the pure honey, mirin, and soy sauce, and bring to a simmer over medium heat. Cook, stirring, until reduced by half, 10 minutes. Remove the glaze from the heat and let cool.

Place the fluke steaks on paper towels and pat dry. Season the flesh and skin with salt and let stand to come to room temperature, about 10 minutes.

Light a grill. In a large bowl, gently toss the steaks with the olive oil and two-thirds of the glaze until evenly coated. Grill for 3 minutes and then flip the steaks and continue cooking, brushing with the remaining glaze, until tender and caramelized at the edges, 2-3 minutes more.

Transfer the steaks to a serving platter, season with pepper, and sprinkle with the lemon zest before serving.

Makes 4 servings.