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Grilled Key West Fish Steaks

1/4 c Teriyaki Marinade & Sauce - (Lite, Kikkoman)
1/2 ts Grated lime peel
1 tb Orange juice
2 ts Lime juice
4 sm White fish steaks - (about 1-1/2 lbs.), - 3/4 inch thick - (halibut, grouper, - sea bass, or swordfish)
Minced fresh parsley (opt.)


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, 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.)


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