This Asian halibut recipe is one of my favorite easy meals that the whole family enjoys. 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. Whether enjoyed as an appetizer, snack, or part of a larger meal, you're sure to love this easy halibut recipe!
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Why You'll Love This Recipe:
Fast and Easy: This easy halibut recipe comes together in less than 20 minutes and is super easy to make!
Simple Ingredients: With only 2 ingredients plus 2 optional serving ingredients, you don't need much to make this recipe.
Kid Friendly: This fun recipe is a great way to serve fish to kids. They'll love the sweet and salty teriyaki sauce paired with tender pieces of halibut!
Ingredient Notes:
- Halibut Filets: 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.
- Teriyaki Sauce: 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!
Equipment Notes:
- Large Saucepan: 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.
- Filet Knife: 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.
Step by Step Instructions:
How To Make Teriyaki Halibut Bites:
You'll be amazed at how easy this recipe is to make! Follow the simple instructions below.
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!
Pro Tip: Don't skip the paper towel step. It's important to get rid of extra moisture on the fish so that the sauce doesn't get too runny.
A Note on Teriyaki Sauce:
Teriyaki sauce varies widely in ingredients, flavor, and viscosity. But, it generally has the following ingredients: soy sauce, sesame oil, fresh ginger, rice vinegar, sugar, and onion. This recipe uses a thinner teriyaki sauce that is reduced into a thicker, syrupy sauce.
You can add other ingredients to add more flavor like fish sauce, rice wine, and red pepper flakes. You can also make your own sauce or use another sweet Asian sauce like hoisin sauce. Get creative and adjust the recipe to your liking!
More Halibut Recipes to Try:
What to Serve with Teriyaki Halibut:
These halibut bites can be served as an appetizer, snack, or part of a larger meal. Side dishes like stir-fried bok choy and bell peppers, marinated shiitake mushrooms, and sticky rice are all great choices.
My favorite way to serve them is with other Asian appetizers like egg rolls, spicy edamame, miso soup, etc. However you choose to serve them, you're going to love how easy and tasty this recipe is!
Recipe FAQ's:
To keep halibut moist and tender, it's important to cook it fast and not overcook it. This can be achieved by pan searing, grilling, or quickly simmering in a sauce like teriyaki or curry sauce.
Cooking halibut fast and not overcooking it will help keep it moist. Simmering it in a sauce like teriyaki sauce will also keep it moist.
Halibut and other wild-caught fish should be lightly rinsed under cold water before cooking. Pat dry with a paper towel to remove excess moisture. Don't forget to clean your sink after rinsing to prevent the spread of bacteria from the fish to other foods.
Other Recipes You'll Love:
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Recipe:
Fast and Easy Teriyaki Halibut Bites
Equipment
- large saucepan
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!
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.
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