Grilled Key West Fish Steaks
48
48
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.
Nutrition Facts
Serving Size 25g (0.9 oz)Amount per Serving
Calories 170% 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?
