Grilled Teriyaki Fish
Type: Main Dishes
Teriyaki marinade works well on firm-fleshed fish. Fire up the grill!
Serves: 6 servings
- 6 firm-fleshed fish steaks (about 5 ounces each), such as grouper, mahi-mahi, swordfish, fresh tuna, or amberjack
- Nonstick butter-flavored cooking spray
- 1/2 cup unsweetened pineapple juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons dark brown sugar
- 1 scallion, finely minced
- 1 teaspoon crushed fresh garlic
- 1 teaspoon minced fresh ginger root, or 1/3 teaspoon ground ginger
- 1 teaspoon sesame oil
- Place all of the marinade ingredients in a small bowl, and stir to mix well. Set aside.
- Rinse the fish steaks with cool water, and pat them dry with paper towels. Place the steaks in a shallow nonmetal container, and pour the marinade over the steaks, turning to coat all sides. Cover and refrigerate for several hours or overnight.
- Spray the steaks lightly with the cooking spray, and grill over medium heat, covered, or under a broiler, for about 5 minutes on each side, or until the meat is easily flaked with a fork. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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