Home Cooks > Recipes > Grilled Key West Fish Steaks
(Yield: 4 servings)
1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce*
1/2 teaspoon grated fresh lime peel
1 tablespoon orange juice
2 teaspoons lime juice
4 white fish steaks (about 1-1/2 lbs.), 3/4 inch thick
(such as halibut, grouper, sea bass or swordfish)
Minced fresh parsley
*May substitute Gluten Free Teriyaki Marinade & Sauce
- Combine first 4 ingredients.
- Remove and reserve 2 Tbsp. mixture. Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 to 60 minutes, turning bag over occasionally.
- Remove fish from marinade; discard 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. (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.)
- Sprinkle with parsley.