Duck key broiled fish

6 Servings

Ingredients

Quantity Ingredient
3 pounds Fish fillets
10 tablespoons Teriyaki sauce
2 tablespoons Worcestershire sauce
Juice from 1/2 lemon
3 Green onions; chopped
5 Cloves garlic; chopped
¾ pounds Butter; divided
Tony Chachere's Creole Seasoning

Directions

Marinate fish in plastic bag with teriyaki sauce, Worcestershire sauce and lemon juice. Refrigerate overnight while turning occasionally to insure complete marination. In a skillet saute green onions and garlic in ¼ cup butter. Add remaining butter, cover and simmer 20 minutes. Season fish sparingly on both sides with Tony Chachere's Creole Seasoning. Dip fish fillets in garlic-butter mixture and place on hot BBQ grill or hot black iron skillet for 3 minutes. Turn fillets over and cook other side for 1-2 minutes longer. This recipe was created in the Florida keys by Louisiana Cajuns.

Recipe by: from "Voila!" (Jr League of Lafayette, LA) Posted to MC-Recipe Digest V1 #950 by Creedenite <Creedenite@...> on Dec 8, 1997

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