|
|
Experience the taste of Japan with this
succulent dish.
Teriyaki Fish Fillets
- 1 1/4 to 1 1/2 pounds lean skinless fish
fillets or 4 fish steaks
- 1/4 cup bottled teriyaki sauce
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons butter
- Toppings:
- Chopped green onions
- Toasted sesame seeds
- Chopped dry-roasted peanuts
- Chopped cilantro leaves
- 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 at room temperature
for 15 minutes. Drain fish, reserving marinade.
- Melt butter in a large skillet; 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 or until fish tests done.
- Arrange cooked fish on a platter. Sprinkle
with 1 or more toppings; serve immediately.
Makes 4 servings.
|
|
|
