Broiled ginger fillets with pineapple
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mirin or sherry |
| 3 | tablespoons | Soy sauce |
| 2 | teaspoons | Brown sugar |
| 1 | teaspoon | Ginger; grated |
| ⅛ | teaspoon | Dried red pepper flakes |
| ½ | large | Pineapple; cut in 4 wedges peeled and cored OR |
| 1 | can | (8 oz) pineapple spears drained |
| 1⅓ | pounds | White fish fillets skin and bones removed cut into 4 serving pieces |
| Cooking spray or vegetable oil | ||
Directions
In a large shallow dish, combine the mirin, soy sauce, brown sugar, ginger and pepper flakes. Dip both sides of the pineapple wedges in the soy sauce mixture and set aside.
Add the fillet pieces to the remaining soy mixture and turn to coat.
Let stand 5 to 15 minutes. Preheat the broiler.
Put the fish and pineapple on a broiler pan coated with cooking spray or lightly oiled. Broil 4 to 5 inches from the heat until the fish is just opaque through the thickest part, 6 to 10 minutes, depending on the thickness of the fish. Turn the pineapple spears about halfway through cooking. Fish that is more than 1 inch thick should also be turned. Serve the fish fillets with a pineapple wedge alongside.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95