Preparation:
Marinate fish in plastic bag with teriyaki sauce, Worcestershire sauce and lemon juice. Refrigerate overnight while turning occasionally to insure complete marination.
In a skillet sauté green onions and garlic in 1/4 cup butter. Add remaining butter, cover and simmer 20 minutes. Season fish sparingly on both sides with Tony Chachere's Creole Seasoning.
Dip fish fillets in garlic-butter mixture and place on hot BBQ grill or hot black iron skillet for 3 minutes.
Turn fillets over and cook other side for 1-2 minutes longer. This recipe was created in the Florida keys by Louisiana Cajuns |
