Seafood Protein Grill from the RevAbs nutrition guide
- Carbohydrate 13.6759179789487 g
- Cholesterol 27.215542176 mg
- Fat 15.030624182234 g
- Fiber 4.10722954804904 g
- Protein 23.6689455667488 g
- Saturated Fat 2.01645193091025 g
- Serving Size 1 1 Serving (189g)
- Sodium 200.855525798556 mg
- Sugar 9.56868843089964 g
- Trans Fat 1.06253755450665 g
- Calories 276 calories
Step-by-step
- Marinate 6 ounces total of the following: tuna, halibut, shrimp or scallops, in 1 tablespoon light soy sauce and 1 teaspoon sesame oil for 10 minutes. Grill to desired doneness.
- Top fish with 1/2 chopped tomato, minced shallot, 2 tablespoons sesame seeds, and lemon.
- Serve with 1 cup of steamed broccoli topped with 1 tablespoon slivered almonds.
Short marination times prevent delicate fish proteins from breaking down structurally when exposed to sodium and acid. Tuna, halibut, shrimp, or scallops require precisely ten minutes in light soy sauce and sesame oil. Exceeding this window alters the texture of the seafood, rendering the outer layer mushy before cooking begins. Sesame oil provides high-heat stability and distinctive flavor, while soy sauce delivers surface umami and aids browning through amino acid interaction. Monitoring grill temperature remains the primary variable determining success or failure here, as uneven heat causes delicate flesh to stick or overcook rapidly.
Adapting Proteins and Accompaniments
Pescatarian and dairy-free parameters govern this dish natively, though other adjustments require specific ratios. Substitute tamari for light soy sauce to eliminate gluten while maintaining the necessary sodium level for surface seasoning. Shallots and tomatoes contribute moisture and acidity, balancing the rich sesame seed coating and toasted slivered almonds. Broccoli steams efficiently in a covered pan with two tablespoons of water over medium heat for approximately four to five minutes until bright green and tender-crisp.
- Sticking occurs when the grill grates lack sufficient preheating or oil; heat the metal for ten minutes and brush cleanly before laying down seafood.
- Dry the exterior of the fish thoroughly with paper towels prior to marination to ensure the oil adheres properly to the surface.
- Rotate dense fish like halibut only once during cooking to preserve structural integrity and achieve distinct char marks.
