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Teriyaki Fish with Topping

1 1/4 lb Lean; (1 1/4 to 1 1/2) skinless fish fillets or 4 fish steaks
1/4 c Bottled Teriyaki sauce
2 tb Lemon or lime juice
2 tb Butter or margarine

Chopped green onions
Toasted sesame seed
Chopped dry-roasted peanuts
Chopped cilantro or parsley

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; serve immediately. Makes 4 servings.

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