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Teriyaki Fish

  Lean skinless fish fillets/4 fish steaks 1 1⁄2 Pound (1 1/4 To 1 1/2 Pound)
  Bottled teriyaki sauce 1⁄4 Cup (4 tbs)
  Lemon juice/Lime juice 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Chopped green onions 1⁄4 Cup (4 tbs)
  Toasted sesame seeds 1 Teaspoon
  Chopped dry roasted peanuts 1⁄4 Cup (4 tbs)
  Chopped cilantro/Chopped parsley 1 Tablespoon

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

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1939 Calories from Fat 1035

% Daily Value*

Total Fat 117 g180.1%

Saturated Fat 30.5 g152.6%

Trans Fat 0 g

Cholesterol 504.5 mg168.2%

Sodium 1314.5 mg54.8%

Total Carbohydrates 38 g12.7%

Dietary Fiber 5.8 g23.3%

Sugars 23.3 g

Protein 179 g358.1%

Vitamin A 73.6% Vitamin C 66%

Calcium 11.8% Iron 15.3%

*Based on a 2000 Calorie diet

Teriyaki Fish Recipe