101 Ways to Cook Fish- #4 and #5- Teriyaki Halibut and Honey Ginger Glazed Salmon
Well I'm a little behind on posting 101 Ways to Cook Fish recipes...but I'll throw in 2 we had this week to try to make up for that. I still have a few others to post as well, but that will have to wait till another night.
We actually had fish 4 times this past week. Last Saturday DH pan fried sea bass....I didn't get pics or a recipe from him on that one...but trust me, it was delicious. Monday I made Teriyaki Halibut, Tuesday was Honey Ginger Salmon, and Wednesday was a wonderful salmon and corn chowder. So even with that much fish, it's not getting old yet with all the ways I am finding to serve it.
Alright, on to the recipes...
I large Halibut Fillet
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 tsp minced garlic
1/4 tsp ground ginger
1/2 tsp sugar
1 15oz can pineapple chunks- drained.
Whisk together soy sauce, pineapple juice, minced garlic, ginger, and sugar. Marinate halibut fillet for 30 mins. Remove fish from marinade and broil 5 minutes on each side until fish is close to being done (flakes easily with fork) Add pineapple chunks on top and broil and additional 2 minutes.
The second recipe I would like to share tonight is for Honey Ginger Glazed Salmon. This was a delicious and simple dish. So easy that I chose it for a night I had a migraine...hence the paper plates so DH right after dinner Dh could take A out fishing and I could lay down and rest.
Honey Ginger Glazed Salmon
1 salmon fillet
2 TBS soy sauce
1 tsp ground ginger
1 TBS white wine
1 TBS lemon juice
2 TBS honey (I used fireweed honey I made last year)
A dash of Salt and Pepper
4 TBS butter- melted
1/4 cup brown sugar
Whisk together soy sauce, ginger, white wine, lemon juice, honey, and salt and pepper together. Marinate salmon fillet in mixture for at least 2 hours.
Bake at 375 for 15 minutes.
Prepare glaze by mixing melted butter and brown sugar. Spoon glaze over salmon and broil for 5 minutes.
A wonderful, simple meal.
I hope your enjoying 101 Ways to Cook Fish as much as I am. Stay tuned for more delicious recipes :)