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FISH RECIPES
Teriyaki Glazed Halibut Steak
1 pound halibut steak ²/³ cup soy sauce (low sodium)
½ cup mirin (Japanese cooking wine) ¼ cup sugar
2 tablespoons lime juice ¼ cup orange juice
¼ teaspoon crushed red pepper akes ¼ teaspoon ginger ground
1 each garlic clove (smashed)
Directions:
1. In a sauce pan combine all ingredients for the teriyaki glaze/marinade.
2. Bring to a boil and reduce by half, then cool.
3. Once cooled pour half of the glaze/marinade into a resealable bag with the
halibut.
4. Refrigerate for 30 minutes.
5. Preheat the Airfryer to 390°F.
6. Place marinated halibut into the Airfryer and cook for 10-12 minutes.
7. When nished brush a little of the remaining glaze over the halibut steak.
8. Serve over a bed of white rice with basil/mint chutney.
Salmon with Dill Sauce
1½ pounds salmon 2 teaspoons olive oil
1 pinch salt ½ cup non-fat greek yogurt
½ cup sour cream 1 pinch salt
2 tablespoons dill, nely chopped
Directions:
1. Preheat the Airfryer to 270°F. Cut the salmon into four 6-ounce portions
and drizzle 1 teaspoon of olive oil over each piece. Season with a pinch of salt.
Place the salmon into the cooking basket and cook for 20-23 minutes.
2. Make the dill sauce. In a mixing bowl combine the yogurt, sour cream,
chopped dill and salt. Top the cooked salmon with the sauce and garnish with
an additional pinch of chopped dill.
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