Grilled Tuna With Teriyaki Fruit Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Soy sauce,
1/4 cup: Sugar,
1/3 cup: Saki or dry sherry,
3 slice: Fresh ginger root or,
1/4 tsp: Ground ginger,
1 lbs: Tuna fillets or steaks, 3/4-1" thick
Olive or salad oil,
1: Papaya,
2 tsp: Crystallized ginger, finely chopped
1: Green bell pepper, julienned
Directions:
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
peppers. Recipe from Sunset All-Time Favorite Recipes book.
Source from luhu.jp
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
peppers. Recipe from Sunset All-Time Favorite Recipes book.
Source from luhu.jp