2 lbs. Butterfish (4 – 8oz portions)
½ cup soy sauce
1 cup water
1 tsp ground ginger
1 tsp garlic powder
¼ cup packed brown sugar
¼ cup honey
1 Tbls cornstarch
1 Tbls cold water
1 each orange zest and juice
Mix all ingredients but cornstarch and 1 Tablespoon water in a sauce pan and begin heating. Mix cornstarch and cold water together and dissolve. Add to sauce in pan. Heat until sauce thickens. Add zest of orange and the juice stir into sauce until incorporated.
Let sauce cool to room temperature (or make day before).
Place Butterfish in a zip lock bag and pour half of the teriyaki sauce over the fish. Seal the bag and let marinate for 2 hours in refrigerator.
Heat in a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate drizzle fish with some of the extra teriyaki sauce and garnish with an orange slice.
Preparation time: 15 minutes
Cooking Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 25 minutes