GRILLED KEY WEST FISH STEAKS - Aymen Tanazefti
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GRILLED KEY WEST FISH STEAKS

GRILLED KEY WEST FISH STEAKS


Yield: 4 servings

1/4 c Teriyaki Marinade & Sauce
-- (Lite, Kikkoman)
1/2 ts Grated lime peel
1 tb Orange juice
2 ts Lime juice
4 sm White fish steaks
-- (about 1-1/2 lbs.),
-- 3/4 inch thick
-- (halibut, grouper,
-- sea bass, or swordfish)
Minced fresh parsley (opt.)

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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