Ginger-Garlic Poached Halibut

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   1. In a 2 to 14 inch frying pan with a lid over high heat, combine broth, sherry, ginger, garlic and teriyaki sauce. Bring to a boil, then cover, reduce heat and simmer 10 minutes.

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   2. Rinse fish and pat dry.

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   3. When broth mixture is ready, add halibut. Cover and simmer gently over medium-low heat until fish is no longer translucent in the thickest part (cut to test), 5 to 7 minutes; gently turn fish over once during poaching.

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   4. With a slotted spatula, transfer fish to plates and discard broth. Drizzle with a little more teriyaki sauce and sesame oil. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.