TERIYAKI YELLOWEYE ROCKFISH WITH PINEAPPLE SALSA

TERIYAKI MARINADE: .
2 tablespoons orange juice,
optional
2 tablespoons fresh lemon juice
1/2 cup soy sauce
4 teaspoons finely minced fresh ginger
2 teaspoons finely minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 cup honey
1-1/2 teaspoons toasted sesame oil
2 tablespoons sake or dry Sherry
2 tablespoons brown sugar, packed

FISH:
2 pounds skinless yelloweye rockfish fillets, cut into 6 pieces
Peanut oil
Fresh lime wedges, for garnish
Fresh cilantro sprigs, for garnish

Prepare Pineapple Salsa. Cover and refrigerate until ready to serve.

To prepare Teriyaki Marinade, combine orange and lemon juices, soy sauce, ginger,
garlic, red pepper flakes, honey, sesame oil, sake and brown sugar in pan. Bring to slow boil over medium-high heat. Remove from heat. Chill marinade well before using.

To prepare Fish, place fish pieces in glass baking dish and pour chilled marinade over top.
Cover and refrigerate 1-1/2 to 2 hours.

Heat large, heavy skillet over medium-high heat. Add a little peanut oil. Remove fish from marinade and shake off excess. Sear fish in hot pan on each side 2 to 3 minutes or until nicely seared on each side, and cook until done (time depends on thickness of fish).

Remove fish to individual plates. Top with Pineapple. Salsa. Garnish with lime wedges and cilantro sprigs.

Makes 6 servings.

PINEAPPLE SALSA:
2 tablespoons finely diced red bell pepper
1 cup 1/4-inch-diced fresh pineapple
1/2 teaspoon finely grated orange zest
1 orange, peeled and diced into 1/4 inch pieces .
2 tablespoons chopped cilantro
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 teaspoon granulated sugar
2 teaspoons brown sugar, packed
1 teaspoon cider vinegar
1 tablespoon finely diced red onion
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon minced fresh ginger

In medium, nonreactive bowl, mix together red bell pepper, pineapple, orange zest, orange, cilantro, salt, lime juice, granulated and brown sugars, vinegar, onion, red pepper flakes and ginger. Cover and refrigerate until ready to serve. Makes 2 cups.