Ingredients

1¼ cups chicken broth

¼ cup dry sherry

¼ cup thinly sliced ginger

2 cloves garlic, minced or pressed

1½ tablespoons teriyaki sauce

1 pound halibut, about 1 inch thick

1 teaspoon sesame oil

Preparation

  1. In a 2 to 14 inch frying pan with a lid over high heat, combine broth, sherry, ginger, garlic and teriyaki sauce. Bring to a boil, then cover, reduce heat and simmer 10 minutes.

  2. Rinse fish and pat dry.

  3. When broth mixture is ready, add halibut. Cover and simmer gently over medium-low heat until fish is no longer translucent in the thickest part (cut to test), 5 to 7 minutes; gently turn fish over once during poaching.

  4. With a slotted spatula, transfer fish to plates and discard broth. Drizzle with a little more teriyaki sauce and sesame oil. Serve immediately.