Halibut Fillets With Teriyaki Sauce

Name: Halibut Fillets With Teriyaki Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 teaspoons cornstarch; 0 teaspoons garlic powder; 0 teaspoons ground red pepper; 680 grams halibut fillets, skinned (about 1 inch thick); 1 Tbsp honey; 118 milliliters pineapple juice; 2 Tbsps seasoned breadcrumbs; 3 Tbsps low-sodium teriyaki sauce; 1 Tbsp vegetable oil

Halibut Fillets With Teriyaki Sauce is a dairy free and pescatarian main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 260 calories, 34g of protein, and 6g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Japanese cuisine. A mixture of seasoned breadcrumbs, garlic powder, halibut fillets, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine first 6 ingredients in a small bowl; stir well with a whisk.

Equipment you will use

Whisk

Bowl

Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat.

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Breadcrumbs

Halibut

Shake

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Ziploc Bags

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

Remove fish from pan; keep warm.

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Fish

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Frying Pan

Add teriyaki mixture to pan. Bring to a boil; cook, stirring constantly, 1 minute.

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Frying Pan

Pour over fish.

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Fish

Equipment

Ingredients

Servings:

1teaspoons

cornstarch 0teaspoons

garlic powder 0teaspoons

ground red pepper 680grams

halibut fillets, skinned (about 1 inch thick)1Tbsp

honey 118milliliters

pineapple juice 2Tbsps

seasoned breadcrumbs 3Tbsps

low-sodium teriyaki sauce 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.