| | TERIYAKI MARINADE |
| 2 | tb | Orange juice, optional |
| 2 | tb | Fresh lemon juice |
| 1/2 | c | Soy sauce |
| 4 | ts | Fresh ginger root, finely minced |
| 2 | ts | Garlic, finely minced |
| 1/4 | ts | Crushed red pepper flakes |
| 1/4 | c | Honey |
| 1 1/2 | ts | Toasted sesame oil |
| 2 | tb | Sake or dry sherry |
| 2 | tb | Brown sugar |
| | REST |
| 2 | lb | Skinless yelloweye rockfish fillets, cut in 6 pieces |
| | Peanut oil for cooking |
| | Fresh lime wedges, for garnish |
| | Fresh cilantro sprigs, for garnish |
| | PINEAPPLE SALSA |
| 2 | tb | Red pepper, finely diced |
| 1 | c | Fresh pineapple, 1/4 inch dice |
| 1/2 | ts | Orange zest, finely grated |
| 1 | | Orange, peeled, 1/4 inch dice |
| 2 | tb | Cilantro, chopped |
| 1/4 | ts | Salt |
| 2 | tb | Fresh lime juice |
| 1 | ts | Sugar |
| 2 | ts | Brown sugar |
| 1 | ts | Cider vinegar |
| 1 | tb | Red onion, finely diced |
| 1/4 | ts | Crushed red pepper flakes |
| 1/2 | ts | Fresh ginger root, minced |
