Combine 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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 %|
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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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