California Apple Teriyaki Fish or Chicken

1/2 cup apple juice
3 tablespoons teriyaki sauce
1 tablespoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 tablespoon butter or vegetable oil
4 halibut or firm white fish fillets (6 oz. each; about 1-inch thick
2 large California apples, cored and sliced

Combine apple juice, teriyaki sauce, honey, cornstarch, garlic powder, and red pepper in a small bowl; stir well with a whisk. Set aside.

Heat butter in large skillet over medium heat. Add fillets; cook 4 minutes on each side or until fish flakes easily when tested with fork. Remove to serving plate; set aside and keep warm.

Add more butter to skillet, if needed, and saute apples just until lightly browned. Remove to serving plate with fish and keep warm.

Add sauce mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over fish and apple slices. Serve at once.

To make chicken teriyaki, substitute 4 chicken breast fillets for the fish.

Servings: 4
Source: California Apple Commission