Grilled Fish Teriyaki with Teriyaki Sauce

 FISH/CUT: Yellowfin Tuna Steak/Slice

Ingredients:

• Yellowfin tuna steak/slice, cleaned
• 1 medium pineapple, thinly sliced (or 2—15 ounce cans pineapple slices in juice, drained)
• ¾ cup prepared teriyaki sauce
• sesame seeds and leeks (optional)

Procedure:

1. Wash hands well with soap and warm water. Wash all produce and chop as directed.
2. Preheat the grill to medium high.
3. Place fish in a shallow dish, pour ½ cup of the sauce over the fish. Cover the dish and allow it to marinate in the refrigerator for 1-2 hours. Discard marinade once used.
4. Grease grill grates right before cooking.
5. Place fish on the grill, cook for 4-5 minutes on each side until it is white and flaky and reaches an internal temperature of 145ºF.
6. Remove from heat and brush fish with teriyaki sauce.
7. Sprinkle fish with leeks and sesame seeds.