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Soy Lemon Halibut Recipe
|Halibut/Shark / sea bass steaks / fillets||2 Pound (Cut 3/4 To 1 Inch Thick, 905 Grams)|
|Butter/Margarine||2 Tablespoon, melted|
|Reduced sodium soy sauce||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
Serving size: Complete recipe
Calories 2028 Calories from Fat 1349
% Daily Value*
Total Fat 150 g231%
Saturated Fat 37.4 g187%
Trans Fat 0 g
Cholesterol 481.8 mg
Sodium 2384.9 mg99.4%
Total Carbohydrates 31 g10.3%
Dietary Fiber 1.9 g7.5%
Sugars 18.3 g
Protein 134 g267.9%
Vitamin A 25.8% Vitamin C 56.6%
Calcium 8.4% Iron 44.6%
*Based on a 2000 Calorie diet
Combine butter, soy sauce, lemon juice, sugar, ginger, Worcestershire, garlic, and pepper in a large heavy-duty plastic food bag or nonreactive bowl.
Add fish and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 1 hour or up 2 hours, turning fish occasionally.
Remove fish from bag and drain, reserving marinade.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula and brushing with reserved marinade halfway through cooking time, until fish is opaque but still moist in thickest part (8 to 10 minutes; cut to test).
Serve with lemon wedges.