Directions:
- Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.7 Kcal (1196 kJ) | ||
| Calories from fat | 148.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.54g | 25% | |
|---|---|---|---|
| Cholesterol | 45.82mg | 15% | |
| Sodium | 1954.47mg | 81% | |
| Potassium | 360.46mg | 8% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 21.32g | 43% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 202.92 Kcal (850 kJ) | ||
| Calories from fat | 105.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 25% | |
|---|---|---|---|
| Cholesterol | 32.54mg | 15% | |
| Sodium | 1388.12mg | 81% | |
| Potassium | 256.01mg | 8% | |
| Total Carbs | 9.55g | 4% | |
| Sugars | 1.12g | 6% | |
| Dietary Fiber | 0.85g | 5% | |
| Protein | 15.14g | 43% | |
| Vitamin C | 5.3mg | 12% | |
| Iron | 1.8mg | 14% | |
| Calcium | 36.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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