| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Cajun, Main course | 6 | Servings |
INGREDIENTS
| 3 | lb | Fish fillets |
| 10 | tb | Teriyaki sauce |
| 2 | tb | Worcestershire sauce |
| Juice from 1/2 lemon | ||
| 3 | Green onions; chopped | |
| 5 | Cloves garlic; chopped | |
| 3/4 | lb | Butter; divided |
| Tony Chachere's Creole Seasoning |
INSTRUCTIONS
Marinate fish in plastic bag with teriyaki sauce, Worcestershire sauce and lemon juice. Refrigerate overnight while turning occasionally to insure complete marination. In a skillet saute green onions and garlic in 1/4 cup butter. Add remaining butter, cover and simmer 20 minutes. Season fish sparingly on both sides with Tony Chachere's Creole Seasoning. Dip fish fillets in garlic-butter mixture and place on hot BBQ grill or hot black iron skillet for 3 minutes. Turn fillets over and cook other side for 1-2 minutes longer. This recipe was created in the Florida keys by Louisiana Cajuns. Recipe by: from "Voila!" (Jr League of Lafayette, LA) Posted to MC-Recipe Digest V1 #950 by Creedenite <Creedenite@aol.com> on Dec 8, 1997
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