3/4 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sliced green onions and tops
1 tablespoon balsamic vinegar
2 teaspoons grated fresh ginger root
4 white fish steaks, 3/4" to 1" thick
halibut or sea bass)
Directions: one line for each direction. When saved the lines will be numbered.
Combine teriyaki marinade & sauce, green onions, vinegar and ginger; remove and reserve 1/4 cup.
Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally.
Remove fish from marinade; discard marinade. Place fish on grill 4 to 5 inches from hot coals. Cook 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4 cup teriyaki sauce mixture.
