Teriyaki Fish Steaks

Sake and fresh ginger lend an unmistakable Japanese flavor to the piquant marinade. Steamed pea pods make a pleasing accompaniment.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 30 mins to 2 hrs
  • Broil: 8 mins to 12 mins

Teriyaki Fish Steaks

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5.0 by 2 people

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut steak into 4 serving-size pieces, if necessary. Place fish in a shallow dish. For marinade, stir together the soy sauce, orange juice, oil, sake, ginger, and garlic. Pour over fish. Turn fish to coat with marinade. Cover and marinate at room temperature for 30 minutes (or in the refrigerator for 2 hours), turning the steaks occasionally.
  2. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Brush fish with some of the marinade. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. Discard any remaining marinade. Makes 4 servings.
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Nutrition Facts (Teriyaki Fish Steaks)

  • Per serving:
  • 201 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 47 mg chol. ,
  • 649 mg sodium ,
  • 2 g carb. ,
  • 29 g pro.
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