Teriyaki steaks

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4 servings

* PLUS Cooking time: 10 minutes, Barbecuing Time: 12 minutes, Marinating Time: 240 minutes


  • 4 1-in. firm-fleshed fish steaks , or pork steaks
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup sherry , port or apple juice
  • 1/4 cup white vinegar
  • 2 tbsp vegetable oil
  • 2 garlic cloves , minced


  • Place steaks in a resealable plastic bag or dish with high sides just large enough to hold them. In a small bowl, stir soy with brown sugar, sherry, vinegar, oil and garlic. Pour over steaks. Seal bag or cover dish. Refrigerate fish for 4 hours, or meat overnight. Turn bag or steaks in dish once during marinating.
  • When ready to cook, preheat barbecue and oil grill. Lift steaks out of marinade. Pour marinade into a small saucepan. Bring to a full rolling boil in a pan set over medium-high heat. Then remove from heat while grilling steaks. Grill steaks for 6 to 8 minutes per side. Serve right away with sauce.

Nutrition (per serving)

  • Calories
  • 464,
  • Protein
  • 45.2 g,
  • Carbohydrates
  • 16.6 g,
  • Fat
  • 22.4 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 1142 mg.

With just a touch of sweetness, our marinade adds an Oriental flair to pork or fish.