Grilled Key West Fish Steaks

  • Servings: 4
  • Rating:

Ingredients

  • 1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
  • 1/2 teaspoon grated fresh lime peel
  • 1 tablespoon orange juice
  • 2 teaspoons lime juice
  • 4 white fish steaks (about 1-1/2 lbs.), 3/4 inch thick
  • (such as halibut, grouper, sea bass or swordfish)
  • Minced fresh parsley

Directions

Combine first 4 ingredients.

Remove and reserve 2 Tbsp. mixture. Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 to 60 minutes, turning bag over occasionally.

Remove fish from marinade; discard 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. (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.)

Sprinkle with parsley.