| 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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