Teriyaki-Glazed Halibut with Cucumber Noodles Recipe

Name: Teriyaki-Glazed Halibut with Cucumber Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup mirin or rice wine; 1/2 cup soy sauce; 1 tablespoon sugar; 2 teaspoons minced gingerroot; 1 teaspoon minced garlic; Pinch cayenne; 4 (5 to 6-ounce) halibut fillets; About 1/4 cup black and white sesame seeds; 2 tablespoons vegetable oil; Minced green onions, as garnish; Cucumber Noodles, recipe follows; 2 large cucumbers, peeled, halved lengthwise, and seeded; 1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length; 1/4 cup rice wine vinegar; 1/4 cup chopped green onions; 2 teaspoons minced gingerroot; 1 teaspoon Asian sesame oil; 1 teaspoon sugar; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt

Servings: persons

1/3 cup mirin or rice wine
1/2 cup soy sauce
1 tablespoon sugar
2 teaspoons minced gingerroot
1 teaspoon minced garlic
Pinch cayenne
4 (5 to 6-ounce) halibut fillets
About 1/4 cup black and white sesame seeds
2 tablespoons vegetable oil
Minced green onions, as garnish
Cucumber Noodles, recipe follows
2 large cucumbers, peeled, halved lengthwise, and seeded
1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length
1/4 cup rice wine vinegar
1/4 cup chopped green onions
2 teaspoons minced gingerroot
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

1
Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil.
2
Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes.
3
Remove from the heat.
4
Set the halibut fillets on a baking dish and sprinkle with cayenne.
5
Paint on both sides with the glaze.
6
Let marinate for 15 minutes.
7
Bring the glaze back to a boil and boil for 5 minutes.
8
Remove from heat and keep warm.
9
Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side with about 1 teaspoon of seeds.
10
Heat the oil in a large skillet over medium-high heat.
11
Add the fillets and cook until browned and just done, 3 to 4 minutes per side.
12
Remove from the pan to 4 serving plates.
13
Garnish with the green onions and brush with any remaining glaze.
14
Serve with the Cucumber Noodles.
15
With a mandoline or sharp vegetable peeler, cut the cucumbers lengthwise into thin ribbons that look like noodles.
16
Combine the cucumbers in a large bowl with the remaining ingredients and toss well.
17
Refrigerate until chilled, about 1 hour (but not longer so the cucumbers do not get soggy).

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 cup mirin or rice wine, 1/2 cup soy sauce, 1 tablespoon sugar, 2 teaspoons minced gingerroot, and more.

Yes, Teriyaki-Glazed Halibut with Cucumber Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki-Glazed Halibut with Cucumber Noodles

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