Kyoto Sauce Marinade
Ingredients
- 1/3 cup soy sauce
- 1/4 cup orange juice or juice concentrate
- 2 tbsp vegetable oil
- 2 tbsp tomato juice
- 1 tsp lemon juice
- 1/2 tsp hot mustard
- 1/4 cup green onion w/top sliced
- 1 clove garlic, minced
- 1 tbsp minced fresh ginger root
- 4-8 ounces salmon, tuna or mahi steaks
Instructions
Combine all ingredients except seafood steaks; pour mixture over steaks in shallow container. Refrigerate, covered, 30 to 60 minutes. Drain fish steaks, reserve marinade. Grill steaks until fish is tender and flakes with a fork. Brush steaks generously with marinade several times during cooking. Serves 4.
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