• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Teriyaki Yelloweye Rockfish with Pineapple Salsa

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • -----------------------------TERIYAKI MARINADE-----------------------------
  • 2 tb Orange juice, optional
  • 2 tb Fresh lemon juice
  • 1/2 c Soy sauce
  • 4 ts Fresh ginger root, finely
  • -minced
  • 2 ts Garlic, finely minced
  • 1/4 ts Crushed red pepper flakes
  • 1/4 c Honey
  • 1 1/2 ts Toasted sesame oil
  • 2 tb Sake or dry sherry
  • 2 tb Brown sugar


2 lb Skinless yelloweye rockfish
-fillets, cut in 6 pieces
Peanut oil for cooking
Fresh lime wedges, for
Fresh cilantro sprigs, for

2 tb Red pepper, finely diced
1 c Fresh pineapple, 1/4 inch
1/2 ts Orange zest, finely grated
1 Orange, peeled, 1/4 inch
2 tb Cilantro, chopped
1/4 ts Salt
2 tb Fresh lime juice
1 ts Sugar
2 ts Brown sugar
1 ts Cider vinegar
1 tb Red onion, finely diced
1/4 ts Crushed red pepper flakes
1/2 ts 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 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. 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.

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