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Teriyaki Halibut With Brown Butter & Pineapple

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“A Teriyaki favorite, Hawaiian Style. You can use salmon fillets instead of the halibut.”
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 cup unsalted butter
  • 13 cup slivered almonds, toasted
  • 14 cup capers in brine, rinsed and drained
  • 2 tablespoons chopped parsley
  • 34 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.

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