Teriyaki Yelloweye Rockfish With Pineapple Salsa Recipe

• 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

Directions