Halibut Fillets With Teriyaki Sauce

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4 servings (serving size: 1 halibut 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 (1 inch thick)
1 tablespoon vegetable oil


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

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

Heat oil in a large nonstick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork. Remove halibut from skillet; set aside, and keep warm.

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

Created date

October 1997

Nutritional Information

Calories 280
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 3.1 g
Protein 36.9 g
Carbohydrate 14.1 g
Fiber 0.1 g
Cholesterol 80 mg
Iron 1.9 mg
Sodium 304 mg
Calcium 96 mg