Grilled Key West Fish Steaks
Yield
4 servingsPrep
10 minCook
10 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
teriyaki sauce
and marinade, light |
|
| 2.5 | ml |
lime zest
grated |
|
| 15 | ml |
orange juice
|
|
| 1E+1 | ml |
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.
