Ingredients
For the Halibut:
- 4 halibut fillets
- ½ cup flour (for dredging)
- 2 tbsp extra virgin olive oil
- 1 lemon, cut into wedges
For the Teriyaki Sauce:
- ½ cup water (plus 2 tbsp)
- ½ cup soy sauce
- ½ cup orange juice
- 3 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic powder
- 2 tbsp flour (for thickening)
Instructions
-
Prepare the Teriyaki Sauce:
- In a small saucepan, combine ½ cup water, soy sauce, orange juice, and minced ginger over medium heat.
- Bring to a boil, then reduce heat and simmer for 2-3 minutes.
- Stir in honey and garlic powder, whisking until combined.
-
Thicken the Sauce:
- In a small bowl, mix 2 tbsp water with 2 tbsp flour to create a slurry.
- Gradually whisk the slurry into the simmering sauce, stirring continuously until thickened.
- Remove from heat and set aside.
-
Preheat the Oven:
- Set oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
-
Prepare the Halibut:
- Pat the halibut fillets dry with a paper towel.
- Lightly dredge each fillet in flour, shaking off excess.
-
Sear the Halibut:
- Heat olive oil in a large skillet over medium-high heat.
- Sear halibut for 2 minutes per side until lightly golden.
-
Bake the Halibut:
- Transfer the seared fillets to the prepared sheet pan.
- Brush generously with teriyaki sauce.
- Bake for 10 minutes, or until fish flakes easily with a fork.
-
Serve & Enjoy:
- Drizzle with extra teriyaki sauce.
- Serve with lemon wedges and your favorite sides.
Notes
- Use Salmon or Cod: Swap halibut for another firm white fish.
- Gluten-Free Version: Use gluten-free flour and tamari instead of soy sauce.
- Extra Veggies: Add broccoli, bell peppers, or asparagus to the sheet pan.
- Spicy Kick: Stir red pepper flakes or sriracha into the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sheet Pan, Baked
- Cuisine: Asian-inspired, Seafood
- Diet: Gluten Free
