Recipe by Chef Cris Mendez
A Teriyaki favorite, Hawaiian Style. You can use salmon fillets instead of the halibut.
- 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 See How It's Made
- 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.
- Remove fish; pat dry on paper towels.
- 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.
- 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.
- Stir in almonds, capers, parsley, pineapple and remaining 2 teaspoons teriyaki sauce; heat 1 minute.
- Spoon sauce over fish, making sure pineapple, almonds and capers are evenly divided among fillets.