I have a love/hate relationship with my refrigerator. A number of years ago we tore apart our kitchen down to the studs in the wall and rebuilt it from scratch (even taking down a wall). As part of that, we replaced our old appliances – they had the 1970′s green. Keep in mind, they were not retro. They did not attempt to capture the feel of the 60′s and 70s. THEY WERE OLD!
For the fridge, we purchased a state of the art stainless steel (yes, I know that is so 2001, but I like it) french door with a bottom freezer model with ice and water in the door. The fridge worked great for about three years, then the hate began.
We started noticing that ice was forming under the bottom drawer (deli drawer) in the fridge. Shortly thereafter the ice maker stopped working. Then the water in the door went from a solid stream to a weak one. We called a repair guy and after two hours of looking told us we needed to replace a part. He ordered it and came back two days later and installed it. We were happy, until we noticed nothing had changed. Same stuff. Called him back. Another part. Same symptoms. Back again. No fix. Finally the service sent a different guy. This guy walked in and I coud tell he was “the refrigerator whisperer”.
He instantly went for the jugular of the fridge, taking off a panel on the inside back of the fridge and found an iceberg covering the innards. After drying it all out, he refunded all of our expenses to date and told us that we would either pay a lot to get it fixed, or periodically pull off the panel and remove the ice. He did replace the ice maker (the previous guy swore it was working fine and refused to replace it) and we decided to go the cheaper route.
Since then, every 5-6 months we clear out the fridge, take off the panel and melt the ice. In the week or two before then, I try to use up as much as I can in the fridge and freezer. This recipe is a result of that.
This is such a quick and easy dish. I had 1/2 pound of shrimp in the freezer and used those as well.
As there are only three ingredients (fish, teriyaki and ginger) I figured we could do without the ingredient pic.
On the broiler pan.
And the plate. A great workday meal.
- 1/2 cup teriyaki sauce
- 2 tsp ginger root, grated
- 4 fish steaks (tuna, swordfish, shark)
Place the teriyaki sauce in a large, zipper topped plastic bag. Add the steaks and marinate for about 30 minutes.
Preheat grill, or broiler to medium high heat. Place the fish on the grill and turn after 3 minutes or so, depending on the thickness. Fish is done if it flakes when tested with a fork.