|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|
|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