Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Teriyaki Glazed Halibut With Cucumber Noodles

  • 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

Directions

  • 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.