| 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 |
tb |
Lemon or lime juice |
| 2 |
tb |
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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”