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Broiled Halibut Teriyaki
No longer an overlooked fish, halibut now appears on the menus of top restaurants from Maine to California. And they almost always serve Pacific (Alaskan) halibut, which is moister, more delicious, and far more abundant than its scarce Atlantic cousin. Thisgreat recipe should whet your appetite... enjoy!
Broiled Halibut Teriyaki
The mild flavor of halibut is a natural for teriyaki's garlic, soy and sesame flavor.
Broiled Halibut Teriyaki
The mild flavor of halibut is a natural for teriyaki's garlic, soy and sesame flavor.
Serves 4
4 halibut steaks (6‒8 oz each)
1/2 cup reduced-salt soy sauce
2 teaspoons finely chopped fresh ginger
1/2 teaspoon sesame oil
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
2 tablespoons chopped green onion
2 medium cloves garlic, pressed or minced
Nutritional Information: Calories 238 / Total fat 5 g / Saturated fat 1 g / Cholesterol 70 mg / Sodium 183 mg / Carbohydrates 0 g / Protein 45 g / Omega-3s 1 g
4 halibut steaks (6‒8 oz each)
1/2 cup reduced-salt soy sauce
2 teaspoons finely chopped fresh ginger
1/2 teaspoon sesame oil
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
2 tablespoons chopped green onion
2 medium cloves garlic, pressed or minced
- Rinse the halibut briefly with cold water; pat dry with paper towels. Combine all the remaining ingredients in a saucepan. Bring to a boil; reduce the heat and simmer on low for 5 minutes. Strain 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 an oiled broiler pan 4‒5 inches from heat and cook 8‒10 minutes per inch of thickness, turning halfway through cooking time.
- Garnish with additional green onion and roasted sesame seeds (optional).
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