| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Infood02 | 1 | servings |
INGREDIENTS
| 3/4 | c | Teriyaki Marinade and Sauce |
| 2 | tb | Sliced green onions and tops |
| 1 | tb | Balsamic vinegar |
| 2 | ts | Grated fresh gingerroot |
| 4 | Swordfish steaks; (or other white fish | |
| ; steaks such as | ||
| ; halibut or sea | ||
| ; bass), 3/4 to | ||
| ; 1-inch thick |
INSTRUCTIONS
Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove 1/4 cup and reserve. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade. Cook fish on grill 4 to 5-inches from hot coals 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4cup teriyaki sauce mixture. Yield: 4 servings Converted by MC_Buster. Per serving: 826 Calories (kcal); 27g Total Fat; (31% calories from fat); 135g Protein; 1g Carbohydrate; 265mg Cholesterol; 613mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INE209 Converted by MM_Buster v2.0n.
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