3 to 5 tbsp. oil
3 to 4 tbsp. teriyaki
1 tsp. lemon juice
3 to 4 tbsp. creamy peanut butter
Dash of black pepper

Cover a 9 x 13 inch Pyrex pan with oil. Add teriyaki sauce and lemon juice. Mix in creamy peanut butter. Lay seafood in mixture. Sprinkle seafood with black pepper. Spoon some of mixture on the top side of seafood. Cover pan with plastic wrap. Allow seafood to sit in marinade for several hours or overnight. Refrigerate until ready to grill. Excellent with king or Spanish mackerel.