Grilled Sake Marinated Bass
Yield
4 servingsPrep
10 minCook
30 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sake
|
* |
| ¼ | cup |
canola oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
ginger
minced |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
black pepper
|
|
| 4 | each |
bass fillets
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sake
|
* |
| 59 | ml |
canola oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
ginger
minced |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
black pepper
|
|
| 4 | each |
bass fillets
|
* |
Directions
In a bowl combine sake, oil, soy sauce, ginger, sugar, and black pepper.
Place bass in a shallow baking dish and pour marinade over.
Marinate for at least 3 hours or overnight.
Preheat grill or broiler. Grill or broil over high heat about 10 to 12 minutes, depending on the thickness of the fish.
It should be flaky with an oily texture when done.
