Recipe for Teriyaki Yelloweye Rockfish with Pineapple Salsa 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
TERIYAKI MARINADE ----------------
2 tbl Orange juice, optional
2 tbl Fresh lemon juice
1/2 cup Soy sauce
4 tsp Fresh ginger root, finely minced
2 tsp Garlic, finely minced
1/4 tsp Crushed red pepper flakes
1/4 cup Honey
1/2 tsp Toasted sesame oil
2 tbl Sake or dry sherry
2 tbl Brown sugar
----------------- REST ----------------
2 lb Skinless yelloweye rockfish fillets, cut in 6 pieces
Peanut oil for cooking
Fresh lime wedges, for garnish
Fresh cilantro sprigs, for garnish
----------------- PINEAPPLE SALSA ----------------
2 tbl Red pepper, finely diced
1 cup Fresh pineapple, 1/4 inch dice
1/2 tsp Orange zest, finely grated
1 x Orange, peeled, 1/4 inch dice
2 tbl Cilantro, chopped
1/4 tsp Salt
2 tbl Fresh lime juice
1 tsp Sugar
2 tsp Brown sugar
1 tsp Cider vinegar
1 tbl Red onion, finely diced
1/4 tsp Crushed red pepper flakes
Instructions:
Instructions: 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.

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