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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!

Chardonnay & Catch of the Day! Teriyaki Halibut and Dineen Vineyards Chardonnay

Serves 6


  • 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)


  1. Preheat a large pan and oil on medium heat until oil shimmers
  2. Dust fish with corn starch on each side and pace in pan, cook each side until golden brown (about 60-90 seconds per side)
  3. Remove fish and cover with foil to keep warm
  4. Combine soy sauce, mirin, sake and brown sugar in a bowl. Stir until brown sugar starts to dissolve
  5. 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.
  6. Return fish to pan to coat with sauce. It should loo like a light, carmalized glaze over fish.
  7. Remove from heat and serve with sesame seeds sprinkled on top and steamed rice.

Note: My family loves this sauce...consider doubling the recipe

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