Recipe - Grilled Jumbo Shrimp With Citrus Sauce

One fourth cup Teriyaki Marinade & Sauce
(Lite, Kikkoman)
One half teaspoon Grated lime peel
1 tablespoon Orange juice
2 teaspoon Lime juice
4 small White fish steaks
(about 1One half lbs.),
Three fourths 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 LowSalt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip