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Teriyaki Fish Fillets

Barbecue.Master's picture
  Canned pineapple chunks in juice 20 Ounce (1 Can)
  Garlic 1 Clove (5 gm), pressed
  Slivered fresh ginger root 2 Tablespoon
  Minced green onion 1 Tablespoon
  Teriyaki sauce 5 Teaspoon
  White vinegar 1 Teaspoon
  Sole fillets 1 Pound
  Cornstarch 2 Teaspoon
  Minced ginger root 1 Teaspoon
  Sesame oil 1 Teaspoon

Measure 2 tablespoons juice from pineapple can; mix with garlic, slivered ginger, onion, 3 teaspoons teriyaki sauce and the vinegar.
Arrange fish in shallow dish.
Pour marinade over fish.
Refrigerate 10 minutes.
Drain fish; reserve marinade.
Arrange fish on oiled grid.
Brush with reserved marinade.
Grill or broil 6 inches from heat 5 to 6 minutes or until fish flakes easily with fork.
In saucepan, combine remaining 2 teaspoons teriyaki sauce, undrained pineapple and remaining ingredients.
Cook, stirring, until sauce boils and thickens.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 820 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 217.7 mg72.6%

Sodium 454.1 mg18.9%

Total Carbohydrates 94 g31.3%

Dietary Fiber 5.9 g23.7%

Sugars 61.4 g

Protein 87 g173.4%

Vitamin A 6% Vitamin C 23.1%

Calcium 10.7% Iron 12.2%

*Based on a 2000 Calorie diet

Teriyaki Fish Fillets Recipe