You are here

Teriyaki Fish Fillets

Barbecue.Master's picture
Ingredients
  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
Directions

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

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Grilling

Rate It

Your rating: None
4.196875
Average: 4.2 (16 votes)