Grilled Key West Fish Steaks

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