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Suggest a better descriptionCombine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
Add the fish; cover and marinate in the refrigerate for about 30 minutes.
Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees)
Remove the fish from the marinade and reserve marinade.
Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until fish flakes easily when tested with fork)
Transfer the fish to a serving platter and keep warm.
Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
Spoon the marinade over the fish; serve immediately.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 60 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 470.7mg | 16 % | |
Potassium 59.3mg | 2 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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