Teriyaki Halibut With Brown Butter & Pineapple

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    (4 ounce) halibut fillets, about 3/4 inch thick (or salmon fillets)
  • 23
    cup kikkoman teriyaki sauce, plus
  • 2
    teaspoons kikkoman teriyaki sauce (divided)
  • 1
    tablespoon vegetable oil
  • 12
  • 13
    cup slivered almonds, toasted
  • 14
    cup capers in brine, rinsed and drained
  • 2
    tablespoons chopped parsley
  • 34
    cup diced fresh pineapple
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DIRECTIONS

  • 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.
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