| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Pacific Northwest | Seafood, Seattle tim | 6 | Servings |
INGREDIENTS
| 2 | T | Orange juice, optional |
| 2 | T | Fresh lemon juice |
| 1/2 | c | Soy sauce |
| 4 | t | Fresh ginger root, finely |
| minced | ||
| 2 | t | Garlic, finely minced |
| 1/4 | t | Crushed red pepper flakes |
| 1/4 | c | Honey |
| 1 1/2 | t | Toasted sesame oil |
| 2 | T | Sake or dry sherry |
| 2 | T | Brown sugar |
| 2 | lb | Skinless yelloweye rockfish |
| fillets cut in 6 pieces | ||
| Peanut oil for cooking | ||
| Fresh lime wedges, for | ||
| garnish | ||
| Fresh cilantro sprigs, for | ||
| garnish | ||
| 2 | T | Red pepper, finely diced |
| 1 | c | Fresh pineapple, 1/4 inch |
| dice | ||
| 1/2 | t | Orange zest, finely grated |
| 1 | Orange, peeled 1/4 inch | |
| dice | ||
| 2 | T | Cilantro, chopped |
| 1/4 | t | Salt |
| 2 | T | Fresh lime juice |
| 1 | t | Sugar |
| 2 | t | Brown sugar |
| 1 | t | Cider vinegar |
| 1 | T | Red onion, finely diced |
| 1/4 | t | Crushed red pepper flakes |
| 1/2 | t | Fresh ginger root, minced |
| 1/4 | y MsRooby@sprintmail.com Recipe by: Kathy Casey, Seattle |
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. 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. NOTES : Recipe copyright 1993 Kathy Casey, from Pacific Northwest the Beautiful Cookbook, Collins Publishers, San Francisco. MC formatted Times 2/5/97 Posted to MC-Recipe Digest V1 #476 by "Rooby" <MsRooby@sprintmail.com> on Feb 8, 1997.
A Message from our Provider:
“There’s hope. There’s God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 171
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 9.8mg
Sodium: 986.3mg
Potassium: 235.1mg
Carbohydrates: 31.3g
Fiber: <1g
Sugar: 26.7g
Protein: 4g