Teriyaki Yelloweye Rockfish with Pineapple Salsa

Teriyaki Yelloweye Rockfish with Pineapple Salsa Ingredients

TERIYAKI MARINADE	Fresh cilantro sprigs, for
2 tb Orange juice, optional	PINEAPPLE SALSA
2 tb Fresh lemon juice	2 tb Red pepper, finely diced
1/2 c Soy sauce	1 c Fresh pineapple, 1/4 inch
4 ts Fresh ginger root, finely	1/2 ts Orange zest, finely grated
2 ts Garlic, finely minced	1 Orange, peeled, 1/4 inch
1/4 ts Crushed red pepper flakes	2 tb Cilantro, chopped
1/4 c Honey	1/4 ts Salt
1 1/2 ts Toasted sesame oil	2 tb Fresh lime juice
2 tb Sake or dry sherry	1 ts Sugar
2 tb Brown sugar	2 ts Brown sugar
REST	1 ts Cider vinegar
2 lb Skinless yelloweye rockfish	1 tb Red onion, finely diced
Peanut oil for cooking	1/4 ts Crushed red pepper flakes
Fresh lime wedges, for	1/2 ts Fresh ginger root, minced

Instructions for Teriyaki Yelloweye Rockfish with 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 1-1/2 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" on Feb 8, 1997.

Main Ingredient: Seafood-OtherCuisine: Japanese

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Ingredient Insight - look inside this recipe

Brown Sugar	Cider Vinegar	Cilantro	Garlic
Ginger	Honey	Lemon	Lime
Lime Juice	Marinade	Orange	Pineapple
Red Onion	Red Pepper Flakes	Salt	Sesame Oil
Sherry	Soy Sauce	Sugar

Seafood Cilantro Apple Sesame Garlic Onion Red Onion Orange Orange Juice Sherry Soy Sauce Ginger Lemon Lime Japanese Seafood-Other

for flavor and categorization

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