strikezone31
06-29-2008, 09:11 AM
This is great served over rice with grilled vegatables.
Teriyaki Fish Strips
3/4 lb. sturgeon or halibut filets, sliced thinly (2 1/2" x 1" x 1/8" pieces)
3/4 C Lawry's Teriyaki marinade
1 tsp. olive oil
pinch cayenne & garlic powder
(opt.) 1 tsp. grated fresh ginger root
(opt.) few sprinkles toasted sesame seed oilCombine Teriyaki marinade with next 4 ingredients. Place fish slices in bowl with marinade. Combine well. To increase flavors in fish, jab the pieces with a fork while stirring to combine. Let sit for 5-10 minutes.
Heat a heavy skillet, to medium-high. Add oils. Drain marinade from slices. Then, add slices to pan and brown quickly (less than a minute on each side). The finished slices should have a browned, slightly crisp appearance.
Teriyaki Fish Strips
3/4 lb. sturgeon or halibut filets, sliced thinly (2 1/2" x 1" x 1/8" pieces)
3/4 C Lawry's Teriyaki marinade
1 tsp. olive oil
pinch cayenne & garlic powder
(opt.) 1 tsp. grated fresh ginger root
(opt.) few sprinkles toasted sesame seed oilCombine Teriyaki marinade with next 4 ingredients. Place fish slices in bowl with marinade. Combine well. To increase flavors in fish, jab the pieces with a fork while stirring to combine. Let sit for 5-10 minutes.
Heat a heavy skillet, to medium-high. Add oils. Drain marinade from slices. Then, add slices to pan and brown quickly (less than a minute on each side). The finished slices should have a browned, slightly crisp appearance.