Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories