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Grilled Fish Fillets Teriyaki
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
Marinate: 30 Min
What you need:
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1/4 c. soy sauce
1/4 c. sherry
1 tsp. minced garlic
1 tsp. fresh grated ginger
4 fish fillets (cod, halibut, pollock, salmon, sole) (6-8 oz. each), thawed if necessary
1/4 c. butter, softened
1 Tbsp. (about 1 medium) minced shallot
1 tsp. fresh chopped parsley
What to do:
1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon-size zip-top plastic bag. Place fillets in marinade; turn several times to coat; refrigerate 30 minutes.
2. Preheat grill to medium-high heat.
3. Cream butter with shallot and parsley; cover and set aside.
4. Place fillets on oiled grill and cook 10 minutes per inch of thickness, turning once during cooking. Do not overcook. Serve each portion with dollop of seasoned butter.
Serve with:
Sliced Cucumber Salad

Rice Pilaf

Sliced Pound Cake & Berries
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Chenin Blanc
Nutritional information:
Calories: 332;   Total Fat: 18g;   Cholesterol: 157mg;   Total Carbs: 2g;   Protein: 35g;   Sodium: 1207mg;  
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