| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grill, Sauces, Tuna |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Saki or dry sherry |
| 3 |
|
Fresh ginger root or |
| 1/4 |
t |
Ground ginger |
| 1 |
lb |
Tuna fillets or steaks |
|
|
3/4-1" thick |
|
|
Olive or salad oil |
| 1 |
|
Papaya |
| 2 |
t |
Crystallized ginger, finely |
|
|
chopped |
| 1 |
|
Green bell pepper, julienned |
INSTRUCTIONS
Date: Fri, 24 May 96 07:09:26 PDT From: eboyd@shentel.net Recipe by:
Jo Merrill, Sunset All-Time Favorite Recipes In a 2-quart saucepan,
combine soy sauce, sugar, sake and fresh ginger slices. Bring to a
boil, stirring until sugar is dissolved, then boil until reduced to
1/3 cup. Discard ginger slices and keep sauce warm. Rinse fish (which
has been cut into 4 equal portions), pat dry and brush lightly with
oil. Place fish on grill about 6 inches above a solid bed of hot
coals. Cook, turning once, just until browned on outside but still
pale pink in center; cut to test (3-4 minutes). To serve, place each
piece of fish on a plate. Arrange 3 papaya slices each piece of fish;
then top each serving equally with soy-ginger sauce and candied
ginger. Garnish with julienned bell peppers. Recipe from Sunset
All-Time Favorite Recipes book. Posted to MealMaster Recipes List,
Digest #144
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