Fish Teriyaki Recipe

Summary

Servings6Course
Method

Ingredients

 Soy sauce1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salad oil1⁄4 Cup (4 tbs)
 Grated fresh ginger root2 Teaspoon
 Garlic1 Clove (5 gm), chopped
 Rockfish fillets3 Pound (Often Called Rock Cod, Sea Bass, Red Snapper, Or Pacific Ocean Perch)
 Sesame seed1 Tablespoon

Nutrition Facts

Serving size

Calories 406 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 1.8 g8.8%

Trans Fat 0.2 g

Cholesterol 181.4 mg

Sodium 2552.7 mg106.4%

Total Carbohydrates 21 g7%

Dietary Fiber 0.69 g2.7%

Sugars 17.4 g

Protein 43 g86.8%

Vitamin A 4.1% Vitamin C 0.57%

Calcium 6.8% Iron 17.3%

*Based on a 2000 Calorie diet

Directions

In a bowl, combine soy sauce, sugar, oil, ginger, and garlic, if used.
Let fillets stand in this mixture for several hours.
Line a shallow baking pan with aluminum foil.
Lift fillets from soy sauce mixture and arrange in pan.
Broil 5 to 7 inches from heat for about 4 minutes, brushing once or twice with a little additional oil.
Turn, brush with more oil, and sprinkle with sesame seed.
Broil 3 to 5 minutes longer, or until fish flakes.
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