| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Japanese |
Fish, Seafood, Japanese |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Low sodium soy sauce |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Fresh ginger root; minced |
| 1 1/2 |
c |
Pineapple OR orange juice |
| 1/2 |
lb |
Salmon; tuna, and swordfish or shark, each |
INSTRUCTIONS
In a small bowl, combine the soy sauce, oil, vinegar, garlic, ginger and
pineapple juice.
Place the fish in a shallow baking dish and pour on the marinade. Cover and
marinate in the refrigerator for 2 Hours, turning the fish once.
Remove the fish from the marinade, reserving the marinade. Grill the fish
for about 5 minutes on each side, or broil it for a total of 10 minutes.
In a small pan, bring the marinade to a boil; reduce the heat and simmer
for 5 minutes. Serve with the fish.
Recipe by: Jean Carper
From MC list, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb
08, 1999
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