Monday, January 16, 2012

Grilled Tuna Teriyaki



Ingredients

2 tablespoons Brags liquid amino

1 tablespoon Chinese rice wine

1 large clove garlic, minced

1 tablespoon minced fresh ginger root

4 (6 ounce) tuna steaks (about 3/4 inch thick) (can substitute a different type of fish)

1 tablespoon olive oil

Directions

In a shallow dish, stir together liquid amino, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for medium-high heat.

Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.

Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

4 servings

225 calories per serving


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