Recipe - Teriyaki Yelloweye Rockfish With Pineapple Salsa

TERIYAKI MARINADE
2 tablespoon Orange juice, optional
2 tablespoon Fresh lemon juice
One half cup Soy sauce
4 teaspoon Fresh ginger root, finely
minced
2 teaspoon Garlic, finely minced
One fourth teaspoon Crushed red pepper flakes
One fourth cup Honey
1 One half teaspoon Toasted sesame oil
2 tablespoon Sake or dry sherry
2 tablespoon Brown sugar

REST
2 pound 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 tablespoon Red pepper, finely minced
1 cup Fresh pineapple, One fourth inch
dice
One half teaspoon Orange zest, finely grated
1 Orange, peeled, One fourth inch
dice
2 tablespoon Cilantro, chopped
One fourth teaspoon Salt
2 tablespoon Fresh lime juice
1 teaspoon Sugar
2 teaspoon Brown sugar
1 teaspoon Cider vinegar
1 tablespoon Red onion, finely minced
One fourth teaspoon Crushed red pepper flakes
One half teaspoon Fresh ginger root, minced

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 mediumhigh 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 1One half to 2 hours. 2. Heat a large, heavy
skillet over mediumhigh 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. Chef's 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 MCRecipe Digest V1 #476 by "Rooby" MsRooby@sprintmail.com on
Feb 8, 1997.