Broiled Halibut Teriyaki
The mild flavor of halibut is a natural for teriyaki's garlic, soy and sesame flavor.
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).