- 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.
Grilled Key West Fish Steaks
Yield
Yield: 4 servings
kikkoman products used:
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
*May substitute Gluten Free Teriyaki Marinade & Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
