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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound tuna fillets or steaks

  3. - 3/4-1" thick

  4. olive or salad oil

  5. 1 papaya

  6. 2 teaspoons crystallized ginger

  7. -- finely chopped 1 green bell pepper -- julienne

  8. **Teriyaki Fruit Sauce**

  9. 1/4 cup soy sauce

  10. 1/4 cup sugar

  11. 1/3 cup saki or dry sherry

  12. 3 slices fresh ginger root or 1/4 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  1. Teriyaki Fruit Sauce:

  2. 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.

  3. Discard ginger slices and keep sauce warm.

  4. Fish:

  5. Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil.

  6. Place fish on grill about 6 inches above a solid bed of hot coals.

  7. Grill over medium coals, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes).

  8. To serve:

  9. Place each piece of fish on a plate.

  10. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienne bell peppers.

  11. Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes

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