| 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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