6 firm-fleshed fish steaks 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 tbsp. dark brown sugar
1 scallion, finely minced
1tsp crushed fresh garlic
1tsp minced fresh ginger root, or 1/3 tsp ground ginger
1tsp 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 cooking spray, and grill over medium heat, covered, or under a broiler, for about 5 min on each side, or until the meat is easily flaked with a fork. Serve hot.
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