Fall Low Cal Dinner - Halibut Fillets w Teriyaki Sauce

Knowing that it's officially FALL in Seattle, I got out my Cooking Light cookbooks again.  Also, I love the size of my kitchen in my chilly bungalow, so starting the oven is a good excuse as well to warm it up...

Had to walk over to QFC to grab one of the key ingredients - pineapple juice.  Luckily it was gorgeous (NOT raining) outside, also good excuse to pretend I got in a little cardio.  hee hee

RECIPE:  Calories: 280 (24% from fat): FAT 7.4g; Protein: 36.9g; Carb: 14.1; Fiber: 0.16, Chol 80mg; Iron: 1.9mg; Sodium 304mg; Calc 96mg.  PREP: 5 minutes: Cook 10: minutes (roughly)
You can also substitute another white fish, such as sea bass, snapper, or monk fish.

1/2 cup pineapple juice
3 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
3/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (I used Paprika instead)
2 tablespoons seasoned breadcrumbs (I used low calorie Panko crumb, crushed a little finer in Ziploc)
4 (6-ounce) halibut fillets, skinned (about 1 inch thick) (I got mine from Costco in freezer section) YEAH!
1 tablespoon vegetable oil (I used Canola)

1.  Combine first 6 ingredients in a small bowl, stirring well with whisk.  Combine breadcrumbs and fish in a large zip-top plastic bag.  Seal and shake to coat.

2.  Heat oil in a large nonstick skillet over medium heat.  Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.  Remove fish from skillet; keep warm.  (pour out any excess oil, wipe)

3.  Add teriyaki mixture to skillet.  Bring to a boil; cook 1 minute, stirring constantly.  Pour over fish. 

I made a pear vinaigrette salad (julienned some extra pear and almonds) and Mac & Cheese with bread crumb coating for sides.  Enjoyed with a Moscato white wine...

ENJOY...