Three-Fish Teriyaki
Yield
4 servingsPrep
10 minCook
25 minReady
2 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
soy sauce, light
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
ginger root
minced |
|
| 1 ½ | cups |
pineapple juice
|
|
| ½ | pound |
salmon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
soy sauce, light
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
ginger root
minced |
|
| 355 | ml |
pineapple juice
|
|
| 226.8 | g |
salmon
|
|
Directions
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.
