Teriyaki Yellow-eye Rockfish With Pineapple Salsa
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TERIYAKI MARINADE***
   2      tablespoons   orange juice -- optional
   2      tablespoons   fresh lemon juice
     1/2  cup           soy sauce
   4      teaspoons     fresh ginger root -- finely minced
   2      teaspoons     garlic -- finely minced
     1/4  teaspoon      crushed red pepper flakes
     1/4  cup           honey
   1 1/2  teaspoons     toasted sesame oil
   2      tablespoons   sake or dry sherry
   2      tablespoons   brown sugar
                        *****
   2      pounds        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   red pepper -- finely diced
   1      cup           fresh pineapple -- 1/4 inch dice
     1/2  teaspoon      orange zest -- finely grated
   1                    orange -- peeled, 1/4 inch
                        -- dice
   2      tablespoons   cilantro -- chopped
     1/4  teaspoon      salt
   2      tablespoons   fresh lime juice
   1      teaspoon      sugar
   2      teaspoons     brown sugar
   1      teaspoon      cider vinegar
   1      tablespoon    red onion -- finely diced
     1/4  teaspoon      crushed red pepper flakes
     1/2  teaspoon      fresh ginger root -- minced
 

Preparation:

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