Teriyaki Fish Fillets - Marinated and Microwaved |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From the Sharp Carousel Microwave recipe book of sometime in the late 70s or early 80s. It doesn't specify a type of fish, but I've always used something light, like pollack or tilapia. As with any microwave recipe, you'll need to adjust the cooking time to get a flaky fish with a crisp, caramelized crust. Ingredients:
3/4 cup soy sauce |
1/2 cup sugar |
1 teaspoon grated fresh gingerroot |
1 garlic clove, peeled and crushed |
1 tablespoon sake or 1 tablespoon dry sherry |
1 1/2 lbs fish fillets |
Directions:
1. Combine first five ingredients in a shallow two-quart microwavable baking dish.
2. Add fish fillets, cover with plastic wrap, and marinate for 1/2 hour at room temperature.
3. Microwave, uncovered, at full power for 7-8 minutes, basting occasionally with sauce.
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