Grilled key west fish steaks

4 servings

Ingredients

Quantity Ingredient
¼ cup Teriyaki Marinade & Sauce (Lite, Kikkoman)
½ teaspoon Grated lime peel
1 tablespoon Orange juice
2 teaspoons Lime juice
4 smalls White fish steaks (about 1-1/2 lbs.), 3/4 inch thick (halibut, grouper, sea bass, or swordfish)
Minced fresh parsley (opt.)

Directions

Combine first 4 ingredients; pour over fish in large plastic bag.

Press air out of bag; close top securely. Refrigerate 45 to 60 minutes; turn bag over occasionally. Reserve marinade, cook fish on grill 4 inches from hot coals 4 minutes. Turn fish over; brush with reserved marinade. Cook 3 to 4 minutes longer, or until fish flakes easily with fork. Sprinkle with parsley. (OR, broil fish 4 to 5 inches from heat 4 minutes. Turn fish over; brush with reserved marinade. Broil 3 to 4 minutes longer, or until fish flakes easily with fork.)

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias

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