Teriyaki Fish Fillets
Experience the taste of Japan with this succulent dish.
1 1/4 to 1 1/2 pounds skinless fish fillets or 4 fish steaks
1/4 cup bottled teriyaki sauce
2 tablespoons fresh lemon or lime juice
2 tablespoons butter
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; sauté 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.