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|
|Calories from Fat: 16 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 33
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