Marinade/Basting Garlic Soy sauce:
1/4 Cup Soy Sauce
8 cloves garlic. grated
1/4 cup olive oil
2 teaspoons of pepper
Marinade fish for 20 minutes, flipping it 4 times.
Avocado Wasabi Puree:
2 avocados cut into small pieces
1 tablespoon of wasabi
1 tablespoon of lime juice
1 tablespoon of salt
On hot grill, add fish and cook for about 10-12 minutes, flipping it 4 times and basting it with the left over marinade sauce.
Fresh scallions to decorate and serve, you can also use chives.
I also grilled mushrooms and scallions as a side dish.
Both recipes from Japanese Grilling book:
Negima usually uses the white parts of the scallion, but I prefer the green, too.
You can puree the bacon with paprika and use it as a marinade for the chicken. The fat and salt keep it tender, and it picks up a nice smokiness as it cooks.
If you like Japanese grilling, check out Tadashi Ono's "The Japanese Grill". There are many good books on robata and izakaya, but Ono's is the most accessible and consistent.