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Broiled Halibut Teriyaki

4 halibut steaks - (6 to 8 oz ea)
1/2 cup reduced-salt soy sauce
2 teaspoons finely-chopped fresh ginger
1/2 teaspoon sesame oil
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
2 tablespoons chopped green onion
2 medium garlic cloves -- pressed or minced


Seafood Alternatives: salmon, tuna


Rinse the halibut briefly with cold water; pat dry with paper towels.


Combine all the remaining ingredients in a saucepan. Bring to a boil; reduce the heat and simmer on low for 5 minutes. Strain and chill.


Place the halibut steaks in a shallow non-aluminum pan and cover with the marinade. Refrigerate for 15 minutes.


Remove the steaks from the marinade and drain. Place the steaks on an oiled broiler pan 4 to 5 inches from heat and cook 8 to 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with additional green onion and roasted sesame seeds (optional).


This recipe yields 4 servings.


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