Teriyaki Halibut Steaks
The salty-sweet teriyaki and meatiness of the halibut are a delicious combination. Pair it with a Dineen Chardonnay...the acidity and minerality make it the perfect combination!
- 1.5 lb fillet of Alaskan Halibut (or Alaskan Cod if not available), skin removed and cut into 6 steaks
- Corn starch
- Vegetable oil
- 1/3 c soy sauce
- 1/3 c mirin
- 3 T sake
- 1/3 c brown sugar
- 1 T sesame seeds (for serving)
- Preheat a large pan and oil on medium heat until oil shimmers
- Dust fish with corn starch on each side and pace in pan, cook each side until golden brown (about 60-90 seconds per side)
- Remove fish and cover with foil to keep warm
- Combine soy sauce, mirin, sake and brown sugar in a bowl. Stir until brown sugar starts to dissolve
- Pour mixture into warm pan and turn heat to high. Allow mixture to come to a boil and reduce by about 1/3 to 1/2.
- Return fish to pan to coat with sauce. It should loo like a light, carmalized glaze over fish.
- Remove from heat and serve with sesame seeds sprinkled on top and steamed rice.
Note: My family loves this sauce...consider doubling the recipe