Teriyaki sauce gives its own particular flavor to any dish, so this recipe is good when using the local white fish fillets, which tend to be less flavorsome than the more expensive imported snow fish or cod. This dish then depends for the bulk of its flavor on the marinade. This procedure is best done in a plastic “zip-lock” bag, into which you place the fish and the marinade. Turn it over several times to let the marinade get on all sides and then place in the refrigerator for at least one hour, but three or four is better.
Combine the marinade ingredients in a small bowl. Place fish in a Ziploc bag and pour marinade over fish. Marinate for at least one hour in the refrigerator.
Remove from the marinade and place fish on heavy duty aluminium foil. Season with salt and pepper. Arrange onion slices over fish. Seal edges of aluminium foil and place on grille at medium heat. Grill for 20 minutes turning once or twice.
|Orange juice||1 cup|
|Teriyaki sauce||¼ cup|
|Soy sauce||2 tbspns|
|Tabasco sauce||1 tspns|
|Garlic crushed||1 clove|
|White fish fillets (your choice)||750 gm|
|Onion thinly sliced||1 medium|
|Salt and ground black pepper to taste|