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Ingredientes
- 1 1/2 lb Shark steaks
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice or possibly wine vinegar (balsamic is *delightful* here!)
- 2 Tbsp. Lemon juice
- 2 Tbsp. Oil
- 2 Tbsp. Minced parsley
- 1 x Clove garlick, pressed or possibly chopped
- 1/2 tsp Freshly-grnd black pepper
Direcciones
- Chopped green onions and parsley
- (TIP): Fish should be cooked only till it flakes easily. Check it often to prevent overcooking, that won't only make it rubbery, it will render it tasteless. A good way to check is to check it for opacity. When it has turned from translucent/soft to white and opaque it's done. It will finish cooking on its own with residual heat if removed from the heat source.
- Fish is a high protein but low-calorie main dish.
- By using a light marinade you eliminate rich butter sauces and still maintain the delicate flavor.
- Cut the shark steaks into service-sized pcs.
- Place them in a glass dish. Combine the soy sauce, vinegar, lemon juice, oil parsley, garlick and black pepper. Pour the marinade over the fish and marinate for half an hour, turning at least once.
- Remove the fish (reserving the marinade) and broil 4 to 5 inches from the heat - about four min a side.
- Brush with the marinade before turning.
- Serve with chopped green onions and parsley. Accompaniments: Rice and vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and French or possibly Italian sourdough bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 59 | |
| Calories from Fat 40 | 68% |
| Total Fat 4.57g | 6% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 29mg | 1% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.23g | 0% |
| Protein 0.66g | 1% |
