1/2 c pineapple juice
3T teriyaki sauce
1T honey
3/4 t cornstarch
1/4 t garlic powder
1/8 t ground red pepper
2T breadcrumbs
4 - 6 oz halibut fillets(about 1 in thick), skinned - (I used Maui Maui)
1T veg oil - (I used olive oil)
Combine first 6 ingredients in small bowl, stir well with whisk, set aside.
Combine breadcrumbs and fillets in zip lock bag, seal and shake to coat; set aside.
Heat oil in large non stick skillet over medium heat. Add fillets; cook 4 minutes on each side. Remove and keep warm.
Add teriyaki mix to skillet. Bring to a boil, cook 1 minute, stirring constantly. Pour over halibut.
I served it with Farro (a whole grain that is similar to rice but has 10g protein and high in fiber per serving) and broccoli
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