KINGFISH CUTLETS WITH TERIYAKI MARINADE

1 Tbsp Lemon Juice - freshly squeezed
1/2 Cup fish stock - homemade or bought
2 cloves garlic - peeled and crushed
2 Tbsp soy sauce - salt reduced
4 Kingfish cutlets
1 Ginger - fresh peeled and grated
freshly ground pepper

Combine soy, lemon juice, garlic, ginger and fish stock with the pepper in a large bowl & marinade the Kingfish for at least 1hour in fridge.
Place the cutlets on a grill plate that has been brushed with oil and cook while basting with the remainder of the marinade. Cook Kingfish cutlets for approx. 20mins or until flesh flakes easily with a fork.