Teriyaki Halibut With Brown Butter Pineapple Food

HAWAIIAN BURGER

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

GRILLED HALIBUT WITH PINEAPPLE

Steps:

• Rinse halibut steaks; pat dry with paper towel. Place halibut steaks, pineapple slices and Club House Golden Dipt® Ginger Teriyaki Seafood Marinade in a shallow non-metallic dish or self-sealing plastic bag; turn to coat. Marinate 15 to 30 minutes in refrigerator.
• Cook halibut steaks on greased grill over medium-high heat turning once halfway through cooking, about 10 minutes total cooking time or until fish flakes easily with a fork.
• Grill pineapple rings over indirect heat for 2 minutes. Top grilled halibut steaks with pineapple and serve.

TERIYAKI HALIBUT WITH BROWN BUTTER & 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.