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Three-fish Teriyaki

1/4 c Low sodium soy sauce
1 tb Vegetable oil
2 tb Rice vinegar
1 tb Garlic; minced
1 tb Fresh ginger root; minced
1 1/2 c Pineapple OR orange juice
1/2 lb Salmon, tuna, and swordfish or shark; each


In a small bowl, combine the soy sauce, oil, vinegar, garlic, ginger and pineapple juice.

Place the fish in a shallow baking dish and pour on the marinade. Cover and marinate in the refrigerator for 2 Hours, turning the fish once.

Remove the fish from the marinade, reserving the marinade. Grill the fish for about 5 minutes on each side, or broil it for a total of 10 minutes.

In a small pan, bring the marinade to a boil; reduce the heat and simmer for 5 minutes. Serve with the fish.




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