This is a traditional recipe for yellowtail, a type of jack fish also called Hamachi in Japan, , glazed with teriyaki sauce made the old-fashioned way. Modern teriyakis are often too sweet and, while you need the sugar to help caramelize the sauce, too much  makes a dish cloyingly sweet. Don't worry about the mirin needed here, as it is readily available in most supermarkets. This is a very simple recipe that takes very little time to prepare -- and you can use other fish. I'd recommend tuna, swordfish, mackerel, striped bass, bluefish, catfish or cobia. This recipe serves 4.

See Also

Simple Japanese King Crab Salad

Sake Simmered Salmon

Tempura Batter for Seafood