Post by Jay on Sept 24, 2005 20:04:43 GMT -6
Halibut Fillets with Teriyaki Sauce
1/2 cup pineapple juice
3 T low-sodium teriyaki sauce
1 T honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 T seasoned breadcrumbs
4 (6-ounce) halibut fillets, skinned (about 1 inch thick)
1 T vegetable oil
Combine first 6 ingredients in a small bowl, stirring well with a
whisk. Combine breadcrumbs and fish 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 skillet; keep warm.
Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute,
stirring constantly. Pour over fish.
Makes 4 servings.
Jay (Ky)
1/2 cup pineapple juice
3 T low-sodium teriyaki sauce
1 T honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 T seasoned breadcrumbs
4 (6-ounce) halibut fillets, skinned (about 1 inch thick)
1 T vegetable oil
Combine first 6 ingredients in a small bowl, stirring well with a
whisk. Combine breadcrumbs and fish 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 skillet; keep warm.
Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute,
stirring constantly. Pour over fish.
Makes 4 servings.
Jay (Ky)