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Grilled Teriyaki Fish

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Categories: On the Grill
Type: Main Dishes

Teriyaki marinade works well on firm-fleshed fish. Fire up the grill!

Serves: 6 servings

Ingredients:

  • 6 firm-fleshed fish steaks (about 5 ounces each), such as grouper, mahi-mahi, swordfish, fresh tuna, or amberjack
  • Nonstick butter-flavored cooking spray
  • MARINADE
  • 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

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Directions:

  1. Place all of the marinade ingredients in a small bowl, and stir to mix well. Set aside.
  2. 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.
  3. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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