Broiled Teriyaki Buttered Fish
Print Category Various white meat fish Thematic No thematic Source dairygoodness Evaluation
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ingredient
- 1/4 cup (50 mL) butter, melted
- 1 1/2 tbsp (25 mL) bottled teriyaki sauce
- 1 1/2 tbsp (25 mL) chopped green onions
- 1 garlic clove, minced
- 1 1/2 lbs (750 g) thin fish fillets (thawed if frozen)
Preparation
- In small bowl, combine butter, teriyaki sauce, onion and garlic; stir well.
- Cut fish into 1-inch (2.5 cm) wide strips. Thread strips, accordion-style, onto metal or wooden skewers*. Brush fish with butter baste. Broil, basting and turning once or twice, until fish flakes with fork.
Cook commentary
6 Servings
Tips: * If using wooden skewers, soak them in water for 30 minutes prior to broiling to prevent them from burning.
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