- Place fish in large plastic food storage bag.
- Combine teriyaki marinade & sauce, mustard, brown sugar and onion powder; reserve 1/4 cup for basting.
- Pour remaining teriyaki-mustard mixture over fish. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Marinate 30 minutes, turning bag over once.
- Remove fish, discarding marinade.
- Cook fish on grill, 8 to 10 inches from hot coals, 3 to 4 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4 cup teriyaki-mustard mixture. (Or, broil fish on rack of broiler pan, 3 to 4 inches from heat source, 3 to 4 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4 cup teriyaki-mustard mixture.)
Honey-Mustard Teriyaki Fish Steaks
ingredients
4 white fish steaks, about 3/4 inch thick (sea bass,
halibut or grouper)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup honey mustard
1 tablespoon brown sugar, packed
1-1/4 teaspoons onion powder
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
