| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Teriyaki | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Lean, 1 1/4 to 1 1/2 |
| Skinless fish fillets or 4 | ||
| fish steaks | ||
| 1/4 | c | Bottled Teriyaki sauce |
| 2 | T | Lemon or lime juice |
| 2 | T | Butter or margarine |
| Toppings: | ||
| Chopped green onions | ||
| Toasted sesame seed | ||
| Chopped dry-roasted peanuts | ||
| Chopped cilantro or parsley |
INSTRUCTIONS
Rinse fish; pat dry with paper towels. Cut fillets into 4 equal portions. In a shallow bowl, combine Teriyaki sauce and lemon or lime juice. Add fish; marinate in refrigerator or at room temperature 15 minutes. Drain fish, reserving marinade. Melt butter or margarine in a large skillet with a cover. Add fish; saute quickly over medium-high heat, no more than 30 seconds on each side. Add reserved marinade. Cover pan; reduce heat. Gently simmer 3 to 5 minutes until fish tests done. Arrange cooked fish on a platter. Sprinkle with 1 or more toppings; serve immediately. Makes 4 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 245 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 504
Calories From Fat: 337
Total Fat: 36.8g
Cholesterol: 125mg
Sodium: 994.6mg
Potassium: 545.7mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 2.7g
Protein: 36.6g