Teriyaki Halibut With Brown Butter & Pineapple

Ingredients

• 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 almond, toasted
• 1/4 cup capers in brine, rinsed and drained
• 2 tablespoons chopped parsley
• 3/4 cup diced fresh pineapple

Directions

1. 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. 2

   Remove fish; pat dry on paper towels.

3. 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. 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. 5

   Stir in almonds, capers, parsley, pineapple and remaining 2 teaspoons teriyaki sauce; heat 1 minute.

6. 6

   Spoon sauce over fish, making sure pineapple, almonds and capers are evenly divided among fillets.