1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1/2 cup apple juice
3 tablespoons teriyaki sauce
1 tablespoon butter or vegetable oil
4 halibut or firm white fish fillets* (6 oz. each; about 1" thick)
2 large California apples, cored and sliced
Combine cornstarch, garlic powder, red pepper, apple juice, teriyaki sauce and honey 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 sauté 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.
Makes 4 servings.
*To make chicken teriyaki, substitute 4 chicken breast fillets for the fish.