Teriyaki Tuna, Halibut Or Shark
Tender fish steaks glazed with a savory teriyaki sauce, combining soy, sake, ginger, and garlic, perfect for quick, flavorful meals for seafood lovers.
Ingredients
Instructions
- Place fish in a baking dish large enough to hold the fish in a single layer.
Tips & Substitutions
For a more intense flavor, marinate the fish in the teriyaki sauce for at least 30 minutes before cooking. If you don't have sake, dry sherry is a great substitute. Adding a splash of lime juice can enhance the dish's freshness. Consider using a grill for a smoky flavor, or pan-sear for a crispy finish. Don't forget to keep an eye on cooking times to avoid overcooking.
Serving Suggestions
Serve the Teriyaki fish over a bed of steamed rice or alongside Sesame Vegetables And Rice for a balanced meal. A simple cucumber salad can add a refreshing crunch. Pair with a light white wine or a chilled sake to complement the flavors. This dish can also be served as a filling for sushi rolls.
Storage & Reheating
Store any leftover Teriyaki Tuna, Halibut, or Shark in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over low heat to prevent drying out the fish. Alternatively, you can use the microwave in short intervals, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Tuna, Halibut Or Shark contains roughly 78 calories, with 4g protein, 15g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1078mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but it's best to thaw it completely in the refrigerator before marinating. This ensures that the marinade penetrates the fish evenly and helps maintain its texture during cooking.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, try tamari as a substitute for soy sauce. Coconut aminos can also work well, offering a slightly sweeter flavor. Adjust the sugar in the recipe accordingly if you choose a sweeter alternative.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep in mind that it will continue to cook slightly after being removed from heat, so it's best to take it off just before it reaches this temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).