0 from 6 votes
Fast and Easy Teriyaki Halibut Bites
These succulent sea nuggets are swimming in a tangy, sweet, and savory teriyaki glaze that'll have your taste buds doing the happy dance. Each bite has the perfect balance of delicate textures and a burst of umami flavor.
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 155 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 1.25 lb halibut filet
- ¾ cup low sodium teriyaki sauce
- ¼ cup green onions, sliced at an angle (optional, for serving)
- 1 teaspoon sesame seeds (optional, for serving)
Instructions
- Remove skin and bones from halibut, if needed. Cut halibut into 1" cubes. Place cubes into a paper towel-lined shallow dish to absorb excess moisture.
- To a large saucepan, add teriyaki sauce. You won't fill the pan up, but the surface area in a larger pan is helpful for reducing the sauce quicker. Bring to a simmer.
- Simmer for 5-6 minutes over medium-high heat, until thickened and syrupy. Stir frequently to avoid burning the sauce. The fish will add quite a bit of moisture so make sure the sauce is good and thick before adding the fish.
- Turn the burner down to medium low heat. Add fish cubes and stir to coat. Simmer for 3-4 minutes, stirring occasionally, until cooked through.
- Remove the fish from the heat. Top with sesame seeds and green onions, if desired. Enjoy!
Cup of Yum
Notes
- This recipe uses wild-caught Pacific halibut but you can certainly use Atlantic halibut or any other fish with white flesh like black cod, Pacific cod, rockfish, etc. You can use fresh fish or frozen fish.
- I like to use Veri Veri Teriyaki® Less Sodium Marinade & Sauce from Soy Vay because it has great flavor and is a little less salty than other teriyaki sauces. But, you can use your favorite teriyaki sauce too. However, the reduction time for the sauce will change depending on the viscosity of the sauce you choose. If you choose a thicker sauce, you might not need to reduce it at all!
- Even though you won't fill up a large saucepan, it's helpful to have the extra surface area to reduce the teriyaki sauce quicker. You could also use a large nonstick pan.
- A sharp filet knife is super helpful for removing skin from fish and for cutting fish. But you can use another sharp knife like a chef knife as well.
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
69mg
(23%)
Sodium
1007mg
(42%)
Potassium
690mg
(20%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
157IU
(3%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 1007mg | 42% |
| Potassium | 690mg | 15% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.