Grilled teriyaki fish

Yield: 8 Servings

Measure 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 \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).

Digest eat-lf.v096.n096

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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