Grilled teriyaki fish
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Scallion; finely chopped | |
| 1 | teaspoon | Garlic; crushed |
| 1 | teaspoon | Fresh ginger root; minced or- |
| ⅓ | teaspoon | Ground ginger |
| 1 | teaspoon | Sesame oil |
Directions
MARINADE
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).
Digest eat-lf.v096.n096
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .