Teriyaki Halibut

Teriyaki Halibut
This recipe works well with any mild flavored fish steaks.

Servings: 4	‹ Back to Entrees
• 4 halibut steaks or other mild fish steaks (6 to 8 oz. each) • 1/2 cup reduced-salt soy sauce • 2 tsp. finely chopped fresh ginger • 1/2 tsp. sesame oil • 1/4 cup dry sherry • 1 tsp. Worcestershire sauce • 2 Tbsp. chopped green onion • 2 medium cloves garlic, pressed or minced

Rinse halibut steaks in cold water and pat dry. Combine soy sauce, ginger, sesame oil, sherry, onions and garlic in a saucepan. Bring to a boil; reduce the heat and simmer slowly for 5 minutes. Strain liquid 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 a broiler pan that has been sprayed with cooking oil spray. Place under broiler 4 to 5 inches from heat and cook 8 to 10 minutes per each inch of thickness. Turn over halfway through cooking time. Garnish with additional fresh chopped green onion slices.

Per Serving: 234 Calories
4g Fat (19.7% calories from fat)
38g Protein
3g Carbohydrate
trace Dietary Fiber
54mg Cholesterol
1316mg Sodium
Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.