Teriyaki is my favorite, hands down. I make mine like amandie - sweet (honey/agave/pineapple juice/any color sugar), soy/tamari, a teeny bit of heat, ginger, garlic and marinate. Then I grill/bake/sear and top with sesame seeds and sometimes scallions.
Blackened or cajun is a close second, and lemon pepper is right behind them. You can also do equal parts of mustard (spicy brown, whole grain, or dijon) and real maple syrup as a baster.
Last edited by Munchy; 09-19-2013 at 10:52 AM.