Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 halibut fillet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

280 calories; calories from fat 24%; fat 7.4g; saturated fat 1.2g; mono fat 2.1g; poly fat 3.1g; protein 36.9g; carbohydrates 14.1g; fiber 0.1g; cholesterol 80mg; iron 1.9mg; sodium 304mg; calcium 96mg.
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