6 salmon, monkfish, or tuna steaks (about 1/3 pound each)
MARINADE
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
1/2 cup Chinese cooking wine, rice wine, or dry sherry
1 tablespoon sugar
2 garlic cloves, minced or pressed
Rinse the fish and set it aside.
In a saucepan, bring the soy sauce and grated ginger to a boil. Strain it and discard the ginger. In a bowl, combine the gingered soy sauce, wine, sugar, and minced garlic. Place the fish in a bowl, pour the marinade over it, and let it sit for about 30 minutes in the refrigerator, turning once or twice.
Lift the fish out of the marinade, and broil it on a baking sheet covered with aluminum foil or grill it over medium-hot coals for 5 minutes. Turn the fish over, brush with more marinade, and broil for another 5 minutes, until the flesh is opaque and flakes with a fork.
PER 6-OZ SERVING: 316 CALORIES, 39.6 G PROTEIN, 15.9 G FAT, 0.5 G CARBOHYDRATE, 236 MG SODIUM, 126 MG CHOLESTEROL.
TOTAL TIME
45 minutes
SERVINGS
6
MENU
Serve with rice and a fresh spinach salad with Lemon Sesame Dressing (see page 98).
Our simple Asian marinade provides a tangy accent for this broiled or grilled fish. If you wish, use the remaining marinade as a condiment for topping the fish and rice: Briefly simmer it and serve it hot at the table.