Ingredients
2 tablespoons lemon juice
2 tablespoons soy sauce (low sodium works well)
2 tablespoons dry sherry
vegetable oil cooking spray
1 scallion, green part sliced (optional)
Method
Sources
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Recipe1M+
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Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Lever-press citrus juicer — maximum juice, no seeds
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Lever-press citrus juicer — maximum juice, no seeds
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
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using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice. combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat. marinate in refrigerator 20 minutes, turning fish occasionally. remove fish from marinade; discard marinade. place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork. place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.