Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini

I bought some Trevally and there wasn't a single recipe on 'Zaar to use it. So I did a wider search on the internet, and found this. From the Sydney Fish Markets.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄4 cup  teriyaki sauce
• 2  cm  piece fresh ginger, finely grated
• 1  large garlic clove, crushed
• 1 1⁄2 teaspoons white sugar
• 1 1⁄2 teaspoons  sesame oil
• 2  teaspoons sesame seeds, toasted in a dry frypan
• 2 (180 g)  fillets  boneless white fish, such as Trevally
• 1  large zucchini or 2  small zucchini
• 1  tablespoon olive oil
• 2  green onions, finely sliced on the diagonal

Directions

1. Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.
2. Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.
3. Remove fillets from marinade, reserving marinade.
4. Return the pan to the heat, add the Trevally fillets, and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.
5. Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.