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Receta Teriyaki Yelloweye Rockfish With Pineapple Salsa
by Global Cookbook

Teriyaki Yelloweye Rockfish With Pineapple Salsa
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Ingredientes

  • 2 Tbsp. Orange juice, optional
  • 2 Tbsp. Fresh lemon juice
  • 1/2 c. Soy sauce
  • 4 tsp Fresh ginger root, finely chopped
  • 2 tsp Garlic, finely chopped
  • 1/4 tsp Crushed red pepper flakes
  • 1/4 c. Honey
  • 1 1/2 tsp Toasted sesame oil
  • 2 Tbsp. Sake or possibly dry sherry
  • 2 Tbsp. Brown sugar
  • 2 lb Skinless yelloweye rockfish fillets, cut in 6 pcs
  •     Peanut oil for cooking
  •     Fresh lime wedges, for garnish
  •     Fresh cilantro sprigs, for garnish
  • 2 Tbsp. Red pepper, finely diced
  • 1 c. Fresh pineapple, 1/4 inch dice
  • 1/2 tsp Orange zest, finely grated
  • 1 x Orange, peeled, 1/4 inch dice
  • 2 Tbsp. Cilantro, minced
  • 1/4 tsp Salt
  • 2 Tbsp. Fresh lime juice
  • 1 tsp Sugar
  • 2 tsp Brown sugar
  • 1 tsp Cider vinegar
  • 1 Tbsp. Red onion, finely diced
  • 1/4 tsp Crushed red pepper flakes
  • 1/2 tsp Fresh ginger root, chopped

Direcciones

  1. Pineapple Salsa: In a medium, nonreactive bowl mix all the salsa ingredients together well.
  2. Marinade: In a saucepan combine the marinade ingredients. Bring to a slow boil over medium-high heat, then remove pan from heat. Refrigeratemarinade well before using.
  3. Place fish pcs in a glass baking dish and pour chilled marinade over fish. Cover and chill for 1-1/2 to 2 hrs.
  4. Heat a large, heavy skillet over medium-high heat. Add in a little peanut oil. Remove fish from marinade, shake off excess marinade and place fish in warm pan. Sear fillets on each side for 2 to 3 min, or possibly till the fish is nicely seared on each side, cooking more or possibly less, depending on the thickness of the fish.
  5. 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.
  6. Salmon is also delicious marinated in teriyaki and grilled. The marinade can be made and kept refrigerated for up to two weeks.