Teriyaki-Glazed Halibut with Cucumber Noodles

Total Time:
45 min
15 min
15 min
15 min

4 servings

  • 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
  • Cucumber Noodles:
  • 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
  • Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from the heat.

  • Set the halibut fillets on a baking dish and sprinkle with cayenne. Paint on both sides with the glaze. Let marinate for 15 minutes.

  • Bring the glaze back to a boil and boil for 5 minutes. Remove from heat and keep warm.

  • 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.

  • Heat the oil in a large skillet over medium-high heat. Add the fillets and cook until browned and just done, 3 to 4 minutes per side. Remove from the pan to 4 serving plates. Garnish with the green onions and brush with any remaining glaze. Serve with the Cucumber Noodles.

Cucumber Noodles:
  • With a mandoline or sharp vegetable peeler, cut the cucumbers lengthwise into thin ribbons that look like noodles. Combine the cucumbers in a large bowl with the remaining ingredients and toss well. Refrigerate until chilled, about 1 hour (but not longer so the cucumbers do not get soggy).

  • Yield: 4 servings

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