Teriyaki Halibut Sheet Pan Recipes

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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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