Yield: 1 servings
|¾ cup||Teriyaki Marinade and Sauce|
|2 tablespoons||Sliced green onions and tops|
|1 tablespoon||Balsamic vinegar|
|2 teaspoons||Grated fresh gingerroot|
|4 \N||Swordfish steaks; (or other white fish|
|\N \N||; steaks such as|
|\N \N||; halibut or sea|
|\N \N||; bass), 3/4 to|
|\N \N||; 1-inch thick|
Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove ¼ cup and reserve. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely.
Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade.
Cook fish on grill 4 to 5-inches from hot coals 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4cup teriyaki sauce mixture.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 826 Calories (kcal); 27g Total Fat; (31% calories from fat); 135g Protein; 1g Carbohydrate; 265mg Cholesterol; 613mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE209 Converted by MM_Buster v2.0n.