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Teriyaki Fish Strips
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 oil
Combine 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.
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