4 (6-ounce) halibut fillets, skinned (1 inch thick)
1 tablespoon vegetable oil
How to Make It
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.
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This was outstanding and restaurant quality!
My grocery store was out of halibut and reccomened a fish called Turbot.
It was fantastic. I actually let the sauce reduce to a thicker sauce.
It was fantastic!
I served it with some steamed edamame.
I can't wait to make this again.