Yield: 4 Servings
|1¼ pounds||Lean; (1 1/4 to 1 1/2)|
|Skinless fish fillets or 4 fish steaks|
|¼ cup||Bottled Teriyaki sauce|
|2 tablespoons||Lemon or lime juice|
|2 tablespoons||Butter or margarine|
|Chopped green onions|
|Toasted sesame seed|
|Chopped dry-roasted peanuts|
|Chopped cilantro or parsley|
Rinse fish; pat dry with paper towels. Cut fillets into 4 equal portions.
In a shallow bowl, combine Teriyaki sauce and lemon or lime juice. Add fish; marinate in refrigerator or at room temperature 15 minutes. Drain fish, reserving marinade. Melt butter or margarine in a large skillet with a cover. Add fish; saute quickly over medium-high heat, no more than 30 seconds on each side. Add reserved marinade. Cover pan; reduce heat. Gently simmer 3 to 5 minutes until fish tests done. Arrange cooked fish on a platter. Sprinkle with 1 or more toppings; serve immediately. Makes 4 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 245 by "Diane Geary" <diane@...> on Nov 11, 1997