Teriyaki Halibut With Brown Butter & Pineapple

A Teriyaki favorite, Hawaiian Style. You can use salmon fillets instead of the halibut.

• Ready In: 40 mins
• Serves: 6

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.