1/2 cup(s) pineapple juice, unsweetened
3 tablespoon teriyaki sauce, reduced-sodium
1 tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon pepper, red ground
2 tablespoon bread crumbs, seasoned
24 ounce(s) fish, halibut steaks, 4 six ounce fillets, skinned, about one inch thick
1 tablespoon oil, vegetable
Combine first 6 ingredients in a small bowl; stir well with a whisk.
Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat.
Heat oil in a large nonstick skillet over medium heat. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
Add teriyaki mixture to pan. Bring to a boil; cook, stirring constantly, 1 minute. Pour over fish.
Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Carb Choices