In a shallow glass dish, mix together the teriyaki marinade, balsamic, ginger, chili paste, garlic, honey coconut oil and sesame seeds if using.
Season the fish fillets with salt and pepper
place the fish in the dish to marinade
Cover and refrigerate for for at least 20 minutes (turn over once during marinade)
Heat coconut oil (just about a tablespoon to coat the bottom of the pan) In a skillet to medium high heat. (or you can cook on a grill)
To cook remove fillets from marinade and reserve marinade.
Fry the fish for about 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
Remove fillets to a platter and keep warm.
Pour the reserved marinade into the skillet and heat over medium high heat until it turns into a glaze. Spoon glaze over fish and serve extra on the side .
Serve with white rice and pineapple