Teriyaki Fish Recipe
Ingredients
| 1-1/4 to 1-1/2 lbs. lean skinless fish fillets or 4 fish steaks | ||
| 1/4 cup bottled teriyaki sauce | ||
| 2 tablespoons lemon or lime juice | ||
| Butter/Margarine | 2 Tablespoon | |
| Chopped green onions | ||
| Toasted sesame seeds | ||
| Chopped dry-roasted peanuts | ||
| Chopped cilantro or parsley | ||
Directions
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
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
Chef
