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Duck Key Broiled Fish

3 lb Fish fillets
10 tb Teriyaki sauce
2 tb Worcestershire sauce
Juice from 1/2 lemon
3 Green onions; chopped
5 Cloves garlic; chopped
3/4 lb Butter; divided
Tony Chachere's Creole Seasoning

Marinate fish in plastic bag with teriyaki sauce, Worcestershire sauce and lemon juice. Refrigerate overnight while turning occasionally to insure complete marination. In a skillet saute green onions and garlic in 1/4 cup butter. Add remaining butter, cover and simmer 20 minutes. Season fish sparingly on both sides with Tony Chachere's Creole Seasoning. Dip fish fillets in garlic-butter mixture and place on hot BBQ grill or hot black iron skillet for 3 minutes. Turn fillets over and cook other side for 1-2 minutes longer.

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