- Combine mustard and lemon juice until smooth; gradually stir in less sodium soy sauce until blended. Add garlic and thyme; let stand 10 minutes. Remove and reserve 1 Tbsp. mixture.
- Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Refrigerate 30 minutes, turning bag over once.
- Remove fish from marinade; discard marinade. Place fish on grill 8 to 10 inches from hot coals. Cook 5 minutes.
- Turn fish over; brush with reserved marinade. Cook 4 to 5 minutes longer, or until fish flakes easily with fork, turning over occasionally.
Total Carbohydrates Per Serving: 1 gram
Grilled Summer Citrus Fish Steaks
Yield
Yield: 4 servings
kikkoman products used:
ingredients
2 teaspoons dry mustard
1 teaspoon lemon juice
3 tablespoons Kikkoman Less Sodium Soy Sauce*
1 clove garlic, pressed
1/2 teaspoon dried thyme, crushed
1-1/2 pounds firm white fish steaks
(halibut, sea bass or swordfish)
*May substitute Gluten Free Tamari Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
