Ingredients
Boneless/skinless salmon filets or tuna steaks
8 oz Teriyaki sauce
4 tablespoons cherry juice
1 can crushed pineapples w/juice
1 teaspoon lime juice
Method
Combine sauce and juices; pour over tuna or salmon in glass baking dish; cover and refrigerate for 3 hours or overnight; turning occasionally.Remove plastic wrap and bake in preheated 325*F. oven for 25 minutes or grill and use marinade to baste fish.
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