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Ingredientes
- 3/4 c. Teriyaki Marinade and Sauce
- 2 Tbsp. Sliced green onions and tops
- 1 Tbsp. Balsamic vinegar
- 2 tsp Grated fresh gingerroot
- 4 x Swordfish steaks, (or possibly other white fish steaks such as halibut or possibly sea bass), 3/4 to 1-inch thick
Direcciones
- Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove 1/4 c. and reserve. Pour remaining teriyaki mix over fish in large plastic food storage bag. Press air out of bag; close top securely.
- Turn bag over several times to coat fish well. Let stand 30 min, turning bag over occasionally. Remove fish from marinade; throw away marinade.
- Cook fish on grill 4 to 5-inches from warm coals 4 to 5 min on each side, or possibly till fish flakes easily with fork, brushing occasionally with reserved 1/4cup teriyaki sauce mix.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 31g | |
| Calories 21 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.72g | 2% |
| Protein 0.36g | 1% |
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