SEAFOOD | Grilled Key West Fish Steaks
posted by admin on 04/13/2010 at 01:13am

1/4 cup teriyaki marinade and sauce*
1/2 teaspoon grated lime peel
1 tablespoon orange juice
2 teaspoons lime juice
4 small white fish steaks — (about 1-1/2 lbs.), — 3/4 inch thick — (halibut, grouper, — sea bass, or — swordfish)
minced fresh parsley — (opt.)

Kikkoman brand 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, grill fish 4 to 5 inches from heat 4 minutes. Turn fish over; brush with reserved marinade. Grill 3 to 4 minutes longer, or until fish flakes easily with fork.) Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces