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Teriyaki Yellow-eye Rockfish With Pineapple Salsa

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, E, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **TERIYAKI MARINADE**

  3. 2 tablespoons orange juice -- optional

  4. 2 tablespoons fresh lemon juice

  5. 1/2 cup soy sauce

  6. 4 teaspoons fresh ginger root -- finely minced

  7. 2 teaspoons garlic -- finely minced

  8. 1/4 cup honey

  9. 1 1/2 teaspoons toasted sesame oil

  10. 2 tablespoons sake or dry sherry

  11. 2 tablespoons brown sugar **

  12. 2 pounds skinless yellow-eye rockfish fillets -- cut in

  13. 6 -- strips

  14. peanut oil for cooking

  15. fresh lime wedges -- for garnish

  16. fresh cilantro sprigs -- for garnish

  17. **PINEAPPLE SALSA**

  18. 2 tablespoons red pepper -- finely diced

  19. 1 cup fresh pineapple --

  20. 1/4 inch dice

  21. 1/2 teaspoon orange zest -- finely grated

  22. 1 orange -- peeled,

  23. 1/4 inch

  24. -- dice 2 tablespoons cilantro -- chopped

  25. 1/4 teaspoon salt

  26. 2 tablespoons fresh lime juice

  27. 1 teaspoon sugar

  28. 2 teaspoons brown sugar

  29. 1 teaspoon cider vinegar

  30. 1 tablespoon red onion -- finely diced

  31. 1/4 teaspoon crushed red pepper flakes

  32. 1/2 teaspoon fresh ginger root -- minced

Instructions Jump to Ingredients ↑

  1. Pineapple Salsa: In a medium, non-reactive bowl mix all the salsa ingredients together well.

  2. 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.

  3. Place fish pieces in a glass baking dish and pour chilled marinade over fish. Cover and refrigerate for 1-1/2 to 2 hours.

  4. 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.

  5. Remove fish to individual plates and top with Pineapple Salsa.

  6. Garnish with lime wedges and cilantro sprigs. Chef's notes: Yellow-eye are sometimes referred to as yellow-eye snapper, but actually they are a member of the rockfish family. Any type of rockfish can be substituted for the yellow-eye. Salmon is also delicious marinated in teriyaki and grilled. The marinade can be made and kept refrigerated for up to two weeks

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