Teriyaki yelloweye rockfish with pineapple salsa

Yield: 6 Servings

Measure 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

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.

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