Teriyaki Halibut With Brown Butter & Pineapple |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A Teriyaki favorite, Hawaiian Style. You can use salmon fillets instead of the halibut. Ingredients:
6 (4 ounce) halibut fillets, about 3/4 inch thick (or salmon fillets) |
2/3 cup kikkoman teriyaki sauce, plus |
2 teaspoons kikkoman teriyaki sauce (divided) |
1 tablespoon vegetable oil |
1/2 cup unsalted butter |
1/3 cup slivered almonds, toasted |
1/4 cup capers in brine, rinsed and drained |
2 tablespoons chopped parsley |
3/4 cup diced fresh pineapple |
Directions:
1. Place fish in single layer in large shallow pan. Combine 2/3 cup teriyaki marinade & sauce and pineapple juice; pour over fish. Turn fish over to coat both sides. Let stand 30 minutes, turning fish over occasionally.
2. Remove fish; pat dry on paper towels.
3. Heat oil in large nonstick skillet over medium heat. Add fish and cook about 3 minutes on each side, or until golden brown and point of small, sharp knife goes in easily. Remove fish and drain on paper towels; place fish on warm platter.
4. Wipe skillet clean, add butter and melt over medium heat. Butter will foam up; when foam subsides, continue to cook until butter starts to brown.
5. Stir in almonds, capers, parsley, pineapple and remaining 2 teaspoons teriyaki sauce; heat 1 minute.
6. Spoon sauce over fish, making sure pineapple, almonds and capers are evenly divided among fillets.
|
|