Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        fish fillets
  10      tablespoons   teriyaki sauce
   2      tablespoons   Worcestershire sauce
                        juice from 1/2 lemon
   3                    green onions -- chopped
   5      cloves        garlic -- chopped
     3/4  pound         butter -- divided
                        Tony Chachere's Creole seasoning

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