Title: Duck Key Broiled Fish
Categories: Cajun, Main course
Yield: 6 Servings

3 lb Fish fillets
10 tb Teriyaki sauce
2 tb Worcestershire sauce
Juice from 1/2 lemon
3 Green onions; chopped
5 Cloves garlic; chopped
3/4 lb Butter; divided
Tony Chachere's Creole
-Seasoning

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 1/4 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 on
Dec 8, 1997