Ingredients
- 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
- 4 (6-ounce) halibut fillets, skinned (1 inch thick)
- 1 tablespoon vegetable oil
Preparation
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.
Yield
4 servings (serving size: 1 halibut fillet and 2 tablespoons sauce)
Nutritional Information
CALORIES 280(24% from fat); FAT 7.4g (sat 1.2g,mono 2.1g,poly 3.1g); PROTEIN 36.9g; CHOLESTEROL 80mg; CALCIUM 96mg; SODIUM 304mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 14.1g