Teriyaki Halibut

1/4 cup soy sauce
1/4 cup reserved pineapple juice
2 teaspoons vegetable oil
1/4 teaspoon diced garlic
1/4 teaspoon ginger
1/2 teaspoon sugar
1 1/2 pounds halibut fillets
1 (15 – ounce) can pineapple chunks, drained (reserve juice)


Combine all ingredients except halibut and pineapple. Mix well.

Pour over halibut; let stand for 20 minutes. Remove halibut. Place halibut on broiler rack (or barbecue).

Broil 5 minutes on each side for thin fillets, longer if thick.

Fish should flake when cooked. Cover with pineapple last few minutes.


Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Halibut Recipes, Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *