Teriyaki broiled or grilled fish

6 servings

Ingredients

Quantity Ingredient
6 Salmon, monkfish or tuna
½ cup Soy sauce
2 teaspoons Grated fresh ginger root
½ cup Chinese cooking wine, rice wine or sherry steaks (about 1/4 lb each)
1 tablespoon Sugar
2 Garlic cloves, minced or pressed

Directions

FOR THE MARINADE

Rinse the fish and set it aside.

In a saucepan, bring the soy sauce and grated ginger to a boil.

Strain it and discard the ginger. In a bowl, combine the gingered soy sauce, wine, sugar and minced garlic. Place the fish in a bowl, pour the marinade over it and let it sit for about 30 minutes in the refrigerator, turning once or twice.

Lift the fish out of the marinade and broil it on a baking sheet covered with aluminum foil or grill it over medium-hot coals for 5 minutes.

Turn the fish, brush with more marinade and broil for another 5 minutes, until the flesh is opqaue and flakes with a fork. Makes six 6-oz servings.

Each serving has: 316 calories, 39⅗ grams protein, 15.9 grams fat, ½ grams carbohydrate, 236 milligrams sodium, 126 milligrams cholesterol. Submitted By MICHAEL ORCHEKOWSKI On 11-25-94

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