Duck Key Broiled Fish

Course : Cajun
Serves: 6
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3 pounds fish fillets
10 tablespoons teriyaki sauce
2 tablespoons Worcestershire sauce
1/2 medium juice from 1/2 lemon
3 medium green onions -- chopped
5 cloves garlic chopped
3/4 pound butter -- divided
1 tablespoons Tony Chacheres Creole seasoning

Preparation / Directions:

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

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