Halibut Fillets With Teriyaki Sauce

Oxmoor House
4 servings (serving size: 1 fillet and 2 tablespoons sauce)


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1/2 cup pineapple juice
3 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 tablespoons seasoned breadcrumbs
4 (6-ounce) halibut fillets, skinned (about 1 inch thick)
1 tablespoon vegetable oil


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

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

Heat oil in a large nonstick skillet over medium heat. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.

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

Created date

March 2010

Nutritional Information

Calories 280
Fat 7.4 g
Satfat 1.2 g
Protein 36.9 g
Carbohydrate 14.1 g
Cholesterol 80 mg
Iron 1.9 mg
Sodium 304 mg
Caloriesfromfat 24 %
Fiber 0.1 g
Calcium 96 mg