| Recipe Yield: Serves 4
Featuring Nakano Natural Rice Vinegar
|
Ingredients: |
|
1 medium |
Red onion, coarsely chopped |
|
1/2 cup |
Nakano Natural Rice Vinegar |
|
1/4 cup |
Lite soy sauce |
|
1/4 cup |
Brown sugar |
|
2 Tbsp. |
Olive oil |
|
1 to 2 Tbsp. |
Caribbean jerk seasoning |
|
4 3/4 - inch thick |
Fresh swordfish, halibut, or tuna steaks |
|
|
Fresh Pineapple Salsa: |
|
2 cups |
Diced Pineapple |
|
1/2 cup |
Finely diced red onion |
|
1/2 cup |
Chopped cilantro |
|
2 Tbsp. |
Chopped mint |
|
1 |
Jalapeno pepper, seeded and minced |
|
|
Salt to taste |
|
2 Tbsp. |
Nakano Natural Rice Vinegar |
Instructions:
- For marinade, combine first six ingredients in blender until smooth.
- Place fish in plastic bag. Add marinade; close bag securely, turning to coat. Refrigerate one hour.
- For salsa, combine all ingredients EXCEPT vinegar in medium bowl; let stand 30 minutes. Stir in rice vinegar. Drain fish and discard marinade. Grill or broil 6 to 8 minutes, until cooked. Serve with pineapple salsa.
|
