Brush your favorite fish steaks with a Teriyaki glaze. The light and tangy fruit salsa with just a hint of heat is the perfect counterpart
Season fish steaks with salt and pepper. In small bowl, combine glaze ingredients: teriyaki, pineapple juice, and garlic. To grill, place steaks on oiled grid over medium-high heat; cover and grill brushing occasionally with Teriyaki Glaze until fish is opaque throughout and internal temp is 145 degrees, about 4-5 minutes per side. Serve with Pineapple Mango Salsa spooned over top.
Pineapple Salsa: Mix remaining ingredients together. Cover and chill 2-4 hours to develop flavors.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 16 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 416.8mg | 14 % | |
Potassium 53.8mg | 1 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.6g | ||
Protein 0.7g | 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: 33
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