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Grilled Key West Fish Steaks

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

80 min

Ingredients

¼

CUP TERIYAKI SAUCE
and marinade, light

½

TEASPOON LIME ZEST
grated

1

TABLESPOON ORANGE JUICE

2

TEASPOONS LIME JUICE

4

SMALL FISH FILLETS
about 11/2 pounds, 3/4 inch thick, (halibut, grouper, sea bass, or swordfish) *

1

X PARSLEY LEAVES
fresh, minced, optional *

Directions

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)

Amount per Serving

Calories 17 0% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 690mg 29%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 0%

Sugars g

Protein 2g

Vitamin A 0% • Vitamin C 4%

Calcium 1% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb