Try this Teriyaki Yelloweye Rockfish with Pineapple Salsa recipe, or contribute your own.
Suggest a better descriptionPineapple 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 1-1/2 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. Chefs 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@sprintmail.com Recipe by: Kathy Casey, Seattle Times 2/5/97 Posted to MC-Recipe Digest V1 #476 by "Rooby"
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 110 | ||
Calories from Fat: 21 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 339.3mg | 12 % | |
Potassium 52.7mg | 1 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 21.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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