Teriyaki Halibut With Brown Butter Pineapple Recipes

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PINEAPPLE TERIYAKI SAUCE



Pineapple Teriyaki Sauce image

This is an easy sauce to make with lots of flavor. Great on chicken wings/drumettes, chicken breasts, pork chops, or the meat of your choice.

Provided by Francine Lizotte Club Foody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 ½ cups pineapple juice
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger root

Steps:

  • Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 95.2 mg, Sugar 9.2 g

TERIYAKI HALIBUT WITH BROWN BUTTER & PINEAPPLE



Teriyaki Halibut With Brown Butter & Pineapple image

Make and share this Teriyaki Halibut With Brown Butter & Pineapple recipe from Food.com.

Provided by Chef Cris Mendez

Categories     Halibut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 390, Fat 24.1, SaturatedFat 10.7, Cholesterol 87.5, Sodium 1557.9, Carbohydrate 9.4, Fiber 1.2, Sugar 6.6, Protein 34.2

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