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Experience the taste of the Orient 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

1. Rinse fish; pat dry with paper towels. Cut fillets into 4 equal portions.
2. 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.
3. 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.
4. Arrange cooked fish on a platter. Sprinkle with 1 or more toppings; serve immediately.

Makes 4 servings.