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Grilled Fish With Teriyaki Sauce

Try this with tuna or swordfish steaks or fresh salmon. It could not be more delicious.

2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup brown sugar
1 cup soy sauce
1 cup pineapple juice
1/2 cup sake
1 teaspoon cornstarch mixed with 2 tablespoons cold water
6 fish fillets
Optional: cooked white rice and green onions, fresh papaya or pineapple

Mix garlic, ginger, brown sugar, soy sauce, pineapple juice and sake.

Pour half of this mixture into a shallow glass casserole and add fish fillets (we used fresh tuna, which had a wonderful meaty taste) to marinate 15 to 45 minutes. Turn over once so marinade reaches all sides of fish.

Pour second half of mixture into saucepan and bring to boil. Stir in cornstarch to thicken. Remove from heat and strain. This is the Teriyaki Glaze. Keep hot until ready to serve.

Remove fish from marinade and grill. Brush or spoon Teriyaki Glaze over top of fish and serve with white rice. Garnish plates with green onions, fresh papaya or pineapple. Serves 6.

Hula Grill recipe from Peter Merriman

Thursday, January 06, 2000



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