| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Fish, Main dish | 4 | Servings |
INGREDIENTS
| 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.) |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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