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Teriyaki Fish

Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish

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