~ Grilled key west fish steaks Recipe ~

1/4 c  Teriyaki Marinade & Sauce
           -- (Lite, Kikkoman)
    1/2 ts Grated lime peel
      1 tb Orange juice
      2 ts Lime juice
      4 sm White fish steaks
           -- (about 1-1/2 lbs.),
           -- 3/4 inch thick
           -- (halibut, grouper,
           -- sea bass, or swordfish)
           Minced fresh parsley (opt.)
 
  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.)
  
  Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
  Reprinted with the permission of Kikkoman International Inc.
  Electronic format courtesy of Karen Mintzias