Pineapple Teriyaki Halibut Print Email

1/2 cup pineapple juice
3 TBS East West Teriyaki sauce
1 TBS honey
3/4 tsp. cornstarch
1/4 tsp. garlic powder
1/8 tsp. ground red pepper
seasoned breadcrumbs
four, 6 oz Halibut fillets, skinless
1 TBS vegetable oil

Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.

Combine breadcrumbs with fish in a large zip-top 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 fish flakes easily when tested with a fork (depends on thickness). Remove fish from skillet; set aside and keep warm.

Add teriyaki mixture to skillet. Bring to a boil; cook one minute, stirring constantly. Pour over fish filet and serve immediately.

Great with Tony's Cole Slaw Mix (in our produce department) stir fried with pineapple chunks, green onions and pinches of salt, pepper and sugar.

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