"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Teriyaki Butterfish Recipe

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This recipe for Teriyaki Butterfish, by , is from Our Recipe Collection Book Three, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leo Valeros
Added: Sunday, December 13, 2009


3 lbs. butterfish
1 C. sugar
1 C. shoyu
1 inch ginger (grated)
1 garlic (crushed)
2 T. sake
2 T. oil

Thaw frozen butterfish and salt very lightly. Mix the remaining ingredients in large bowl. Marinate butterfish in sauce for 2 hours. Turn occasionally. Broil in oven or over charcoal.




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