Teriyaki Salmon or Tilapia

My friend Emma Welsch shared this recipe with me several years ago as an idea for Friday Lenten suppers. She claimed it was very easy and delicious. I have to agree. While the original recipe calls for marinading the fish and then grilling it over coals, Emma’s version of baking it in the marinade and then serving the fish over a bed of rice with the sauce is simple and quite tasty.

By Emma, Elizabeth’s friend

Ingredients

Fish fillets or steaks to fit in a 9×13 dish
Vegetables such as matchstick carrots or sliced red or yellow bell peppers
Sliced green onions

Marinade
1/2 cup white wine
1/4 cup brown sugar
3 Tbsp soy sauce
3 cloves garlic, minced or pressed
1/2 tsp ground ginger or 1 tsp fresh grated

Method

1.Arrange defrosted fish in a 9×13 dish.

2. Combine marinade in a glass measuring cup and heat slightly in the microwave to help the brown sugar dissolve.

3. Pour marinade over fish and let sit for 15 minutes. If you are pressed for time, omit this and bake immediately.  Preheat oven to 350 degrees.

4. Place vegetable in dish, reserving the green onions for later.

5. Bake for 15 minutes. Serve over rice and top with sliced green onions and a spoon of marinade/sauce.

*Leftovers are perfect for a school lunch. Pack hot meal in a thermos.

**If you prefer, marinade the fish for 15 minutes and then place the fillet or steak on the grill for 3 minutes, brushing with marinade, and then flip for another 4-5 minutes.