Yield: 8 Servings
|2 pounds||Fish steaks (tuna)|
|½ cup||Unsweetened pineapple juice|
|2 tablespoons||Soy sauce; low sodium|
|2 tablespoons||Dry sherry|
|2 tablespoons||Dark brown sugar|
|1 \N||Scallion; finely chopped|
|1 teaspoon||Garlic; crushed|
|1 teaspoon||Fresh ginger root; minced or-|
|⅓ teaspoon||Ground ginger|
|1 teaspoon||Sesame oil|
From: charles moffat <moffats@...> Date: Thu, 03 Jan 1980 12:29:10 -0500 Recipe By: The Brand Name Fat-Fighter's Cookbook by S. Woodruff Combine all the marinade ingredients & mix well. Marinate tuna steaks several hours or overnight (cover & refrigerate).
Grill steaks over medium heat (or under a broiler) for 4 - 5 minutes per side or until steaks easily flake with a fork.
NOTES : Use firm-fleshed steaks (grouper, mahi mahi, swordfish, tuna or amberjack). I didn't use the sesame oil.
The nutritional info is obviously dependent on the fish used but I'll give the info according to the book. Per serving: 149 calories, 1.9 g fat, 53 mg cholesterol & 146 mg sodium
I used tuna, which raised the fat to about 6 g & brought it just under the 30% fat range (if you don't use the sesame oil).
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .