Teriyaki Yellow-eye Rockfish With Pineapple Salsa

Recipe Ingredients

		Teriyaki Marinade
2 tablespoons	30ml	Orange juice - optional
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	118ml	Soy sauce
4 teaspoons	20ml	Fresh ginger root - finely minced
2 teaspoons	10ml	Garlic - finely minced
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/4 cup	59ml	Honey
1 1/2 teaspoons	7.5ml	Toasted sesame oil
2 tablespoons	30ml	Sake or dry sherry
2 tablespoons	30ml	Brown sugar
		*****
2 lbs	908g / 32oz	Skinless yellow-eye rockfish fillets - cut in
6		-- strips
		Peanut oil for cooking
		Fresh lime wedges - for garnish
		Fresh cilantro sprigs - for garnish
		Pineapple Salsa
2 tablespoons	30ml	Red pepper - finely diced
1 cup	237ml	Fresh pineapple - 1/4 inch dice
1/2 teaspoon	2.5ml	Orange zest - finely grated
1		Orange - peeled, 1/4 inch dice
2 tablespoons	30ml	Cilantro - chopped
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	Brown sugar
1 teaspoon	5ml	Cider vinegar
1 tablespoon	15ml	Red onion - finely diced
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/2 teaspoon	2.5ml	Fresh ginger root - minced

Recipe Instructions

Pineapple Salsa: In a medium, non-reactive 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.

4. 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.

Source:
Pacific Northwest the Beautiful Cookbook

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