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Recipe by: methaise
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See below ingredients and instructions of the recipe
1/4 c Teriyaki Marinade Sauce
-- (Lite, Kikkoman)
1/2 ts Grated lime peel
1 tb Orange juice
2 ts Lime juice
4 sm White fish steaks
-- (about 1-1/2 lbs.),
-- 3/4 inch thick
-- (halibut, grouper,
-- sea bass, or swordfish)
Minced fresh parsley (opt.)
Combine first 4 ingredients; pour over fish in large plastic bag. Press
air out of bag; close top securely. Refrigerate 45 to 60 minutes; turn
bag over occasionally. Reserve 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. Sprinkle
with parsley. (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.)
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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