CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Vegetables |
Japanese |
Fish, Seafood, Japanese |
4 |
Servings |
INGREDIENTS
1/4 |
c |
Low sodium soy sauce |
1 |
tb |
Vegetable oil |
2 |
tb |
Rice vinegar |
1 |
tb |
Garlic; minced |
1 |
tb |
Fresh ginger root; minced |
1 1/2 |
c |
Pineapple OR orange juice |
1/2 |
lb |
Salmon; tuna, and swordfish or shark, each |
INSTRUCTIONS
In a small bowl, combine the soy sauce, oil, vinegar, garlic, ginger and
pineapple juice.
Place the fish in a shallow baking dish and pour on the marinade. Cover and
marinate in the refrigerator for 2 Hours, turning the fish once.
Remove the fish from the marinade, reserving the marinade. Grill the fish
for about 5 minutes on each side, or broil it for a total of 10 minutes.
In a small pan, bring the marinade to a boil; reduce the heat and simmer
for 5 minutes. Serve with the fish.
Recipe by: Jean Carper
From MC list, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by [email protected] (valerie) on Feb
08, 1999
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”