Teriyaki Halibut

By Tonya_Speed

NUTRITION per serving: 267 Calories; 6g Fat; 37g Protein; 14g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 3/4 cup pineapple juice
• 4 tablespoons low sodium teriyaki sauce
• 1 1/2 tablespoons honey
• 1 1/4 teaspoons cornstarch
• 1/3 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 3 tablespoons seasoned bread crumbs
• 6 (6-oz.) halibut fillets, 1-inch thick, skinned
• 1 tablespoon vegetable oil

Preparation

Step 1

In a small bowl, whisk together first 6 ingredients (pineapple juice through ground red pepper); set aside. Place bread crumbs in a large zipper-topped plastic bag; add halibut, seal bag and shake to coat; set aside. Heat the oil in a large skillet over medium heat; add halibut and cook for 4 minutes per side or until fish flakes easily when tested with a fork; remove from skillet; set aside and keep warm. Add teriyaki mixture to the skillet; bring to a boil and cook for 1 minute, stirring constantly. Pour over halibut.

SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
VEGETARIAN: Use extra-firm tofu instead of fish.
KOSHER: No changes necessary.