Three-fish Teriyaki
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Japanese | Fish, Japanese, Seafood | 4 | Servings |
INGREDIENTS
| 1/4 | c | Low sodium soy sauce |
| 1 | T | Vegetable oil |
| 2 | T | Rice vinegar |
| 1 | T | Garlic, minced |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 25
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 532.4mg
Potassium: 99mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: 1g