Grilled Key West Fish Steaks Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Teriyaki Marinade & Sauce, (Lite, Kikkoman)
1/2 tsp: Grated lime peel,
1 tbsp: Orange juice,
2 tsp: Lime juice,
4 small: 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
Source from luhu.jp
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
Source from luhu.jp