1/4 cup teriyaki marinade and sauce*
1/2 teaspoon grated lime peel
1 tablespoon orange juice
2 teaspoons lime juice
4 small white fish steaks
-- (about 1-1/2 lbs.),
-- 3/4 inch thick
-- (halibut, grouper,
-- sea bass, or
-- swordfish)
minced fresh parsley -- (opt.)
Instructions:
* Kikkoman brand Combine first 4 ingredients; pour over fish in large
plastic bag. Press air out of bag; close top securely. Refrigerate
45 to 60 minutes; turn bag over occasionally. Reserve 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. Sprinkle with parsley. (OR, grill fish 4
to 5 inches from heat 4 minutes. Turn fish over; brush with reserved
marinade. Grill 3 to 4 minutes longer, or until fish flakes easily
with fork.) Source: An American Cooking Tour Featuring Kikkoman Low-Salt
Sauces
