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Fish Teriyaki

1 1/2 Lb Snapper Fillets
1/4 C Tamari Soy Sauce
1/4 cup Mirin -- sweet Japanese rice wine
2 Cloves Garlic -- minced
1 Tbsp Fresh Ginger Root -- grated


Combine tamari, mirin, garlic and ginger in a bowl. Pour over fish fillets. Marinate in fridge for 30-60 minutes. Drain fillets. Bake, broil or grill. You can baste the fish with the marinade if you like but either cook it first or only baste fish that will be subjected to temperatures sufficient to kill any little nasties.


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