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Teriyaki-Glazed Halibut With Cucumber Noodles

1/3 cup mirin (or rice wine)
1/2 cup soy sauce
1 tablespoon sugar
2 teaspoons minced gingerroot
1 teaspoon minced garlic
1 pinch cayenne
4 halibut fillets - (5 to 6 oz ea)
1/4 cup black and white sesame seeds -- more or less
2 tablespoons vegetable oil
Minced green onions -- as garnish
Cucumber Noodles -- (see recipe)

Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from the heat.

Set the halibut fillets on a baking dish and sprinkle with cayenne. Paint on both sides with the glaze. Let marinate for 15 minutes.

Bring the glaze back to a boil and boil for 5 minutes. Remove from heat and keep warm.

Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side with about 1 teaspoon of seeds.

Heat the oil in a large skillet over medium-high heat. Add the fillets and cook until browned and just done, 3 to 4 minutes per side. Remove from the pan to 4 serving plates. Garnish with the green onions and brush with any remaining glaze. Serve with the Cucumber Noodles.

This recipe yields 4 servings.

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