Halibut Fillets with Teriyaki Sauce
- 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
- 24 ounces 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.
