Grilled Fish Fillets Teriyaki

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

1/4 cup soy sauce
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
4 fish fillets (cod, halibut, pollock, salmon, sole; 6 to 8 ounces each), thawed if necessary
1/4 cup butter, softened
1 tablespoon (about 1 medium) minced shallot
1 teaspoon fresh chopped parsley

Cooking Directions:

1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon-size zip-top plastic bag. Place fillets in marinade; turn several times to coat; refrigerate 30 minutes.
2. Preheat grill to medium-high heat.
3. Cream butter with shallot and parsley; cover and set aside.
4. Place fillets on oiled grill and cook 10 minutes per inch of thickness, turning once during cooking. Do not overcook.
5. Serve each portion with dollop of seasoned butter.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 332; Total Fat: 18g; Cholesterol: 157mg; Total Carbs: 2g; Protein: 35g; Sodium: 120mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.