jeudi 12 mars 2015

Grilled Tuna With Teriyaki Fruit Sauce

Yield: 4 Servings
1/4 c soy sauce
1/4 c sugar
1/3 c saki (or dry sherry)
3 sl fresh ginger root or
1/4 t ginger,Ground
1 lb tuna fillets (or steaks)
-3/4-1 thick
1 olive (or salad oil)
1 papaya
2 t crystallized ginger,finely
1 green bell pepper,julienned
Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes
In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh
ginger slices. Bring to a boil, stirring until sugar is dissolved,
then boil until reduced to 1/3 cup. Discard ginger slices and keep
sauce warm. Rinse fish (which has been cut into 4 equal portions),
pat dry and brush lightly with oil. Place fish on grill about 6
inches above a solid bed of hot coals. Cook, turning once, just until
browned on outside but still pale pink in center; cut to test (3-4
minutes). To serve, place each piece of fish on a plate. Arrange 3
papaya slices each piece of fish; then top each serving equally with
soy-ginger sauce and candied ginger. Garnish with julienned bell

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