Teriyaki Fish Fillets
|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|
|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.