| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 8 | Servings | |
INGREDIENTS
| 2 | lb | Fish steaks (tuna) |
| 1/2 | c | Unsweetened pineapple juice |
| 2 | tb | Soy sauce; low sodium |
| 2 | tb | Dry sherry |
| 2 | tb | Dark brown sugar |
| 1 | Scallion; finely chopped | |
| 1 | ts | Garlic; crushed |
| 1 | ts | Fresh ginger root; minced or- |
| 1/3 | ts | Ground ginger |
| 1 | ts | Sesame oil |
INSTRUCTIONS
MARINADE From: charles moffat <moffats@usaor.net> 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, http://www.erols.com/hosey.
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