Teriyaki yelloweye rockfish with pineapple salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Orange juice, optional |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Soy sauce |
| 4 | teaspoons | Fresh ginger root, finely minced |
| 2 | teaspoons | Garlic, finely minced |
| ¼ | teaspoon | Crushed red pepper flakes |
| ¼ | cup | Honey |
| 1½ | teaspoon | Toasted sesame oil |
| 2 | tablespoons | Sake or dry sherry |
| 2 | tablespoons | Brown sugar |
| 2 | pounds | Skinless yelloweye rockfish fillets, cut in 6 pieces |
| Peanut oil for cooking | ||
| Fresh lime wedges, for garnish | ||
| Fresh cilantro sprigs, for garnish | ||
| 2 | tablespoons | Red pepper, finely diced |
| 1 | cup | Fresh pineapple, 1/4 inch dice |
| ½ | teaspoon | Orange zest, finely grated |
| 1 | Orange, peeled, 1/4 inch dice | |
| 2 | tablespoons | Cilantro, chopped |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Brown sugar |
| 1 | teaspoon | Cider vinegar |
| 1 | tablespoon | Red onion, finely diced |
| ¼ | teaspoon | Crushed red pepper flakes |
| ½ | teaspoon | Fresh ginger root, minced |
Directions
TERIYAKI MARINADE
REST
PINEAPPLE SALSA
Pineapple Salsa: In a medium, nonreactive bowl mix all the salsa ingredients together well.
Marinade: In a saucepan combine the marinade ingredients. Bring to a slow boil over medium-high heat, then remove pan from heat. Chill marinade well before using.
1. Place fish pieces in a glass baking dish and pour chilled marinade over fish. Cover and refrigerate for 1-½ to 2 hours. 2. Heat a large, heavy skillet over medium-high heat. Add a little peanut oil. Remove fish from marinade, shake off excess marinade and place fish in hot pan. Sear fillets on each side for 2 to 3 minutes, or until the fish is nicely seared on each side, cooking more or less, depending on the thickness of the fish. 3.
Remove fish to individual plates and top with Pineapple Salsa. Garnish with lime wedges and cilantro sprigs. Chef's notes: Yelloweye are sometimes referred to as yelloweye snapper, but actually they are a member of the rockfish family. Any type of rockfish can be substituted for the yelloweye.
Salmon is also delicious marinated in teriyaki and grilled. The marinade can be made and kept refrigerated for up to two weeks.
NOTES : Recipe copyright 1993 Kathy Casey, from Pacific Northwest the Beautiful Cookbook, Collins Publishers, San Francisco. MC formatted 2/8/97 by MsRooby@...
Recipe by: Kathy Casey, Seattle Times ⅖/97 Posted to MC-Recipe Digest V1 #476 by "Rooby" <MsRooby@...> on Feb 8, 1997.