Fish Steaks w/ Asian Flavors
Source of Recipe
The Seattle Times
List of Ingredients
1 tbl lime juice
1 tbl dry sherry
1 tbl rice vinegar, unseasoned)
1 tsp low-sodium soy sauce (off plan ingredient)
1 tsp hoisin sauce (off plan ingredient)
1 tsp sesame oil (off plan ingredient)
2 tsp minced ginger root peeled
1 med garlic clove peeled and minced
24 oz salmon steaks cut into 6 oz portions
Nonstick cooking spray
(original recipe calls for 1/8 tsp salt)
black pepper to taste
Lime wedges
* Note: Salmon, tuna and swordfish steaks all work well in this recipe.Recipe
* 1. Combine the lime juice, sherry, vinegar, soy sauce, hoisin sauce, sesame oil, ginger and garlic in a small bowl. Put the fish into a dish and pour the marinade over. Turn to coat the fish and marinate in refrigerator 1 hour.
* 2. Preheat oven to 450 degrees. Spray a nonstick grill pan or skillet with cooking spray. Place over medium-high heat until hot. Remove fish from marinade and put into pan. (Discard remaining marinade.) Brown on both sides, about 1 minute each side. Place in preheated oven and bake 10 minutes, or until fish is cooked through.
* 3. Squeeze a little lime juice over the fish and serve.
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