| 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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