| 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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”