Soy Seared Sea Bass With Pineapple Salsa

• FISH
• 1 lb sea bass, cleaned & cut into 6-8 oz. portions
• 3/4 cup soy sauce
• 1/2 cup teriyaki sauce
• 4 ounces brown sugar (a little more than 1/2 c., packed)
• vegetable oil, as needed
• PINEAPPLE SALSA
• 1/2 of a fresh pineapple, cleaned & cut into 1/4-inch dice
• 1/2 red bell pepper, 1/4-inch dice
• 1/2 green bell pepper, 1/4-inch dice
• 3 tablespoons red onions, 1/4-inch dice
• 1/2 fresh jalapeno, seeded & minced
• 1/2 cup fresh cilantro, rough chop
• 1/4 cup fresh basil, chiffanade cut
• olive oil, to coat
• salt & pepper, to taste

1. For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
2. For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
3. After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
4. Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
5. (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
6. Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
7. Serve with salsa and a few avocado wedges if you want to get fancy.

fish, bass, soy sauce, teriyaki sauce, brown sugar, vegetable oil, pineapple salsa, pineapple, red bell pepper, green bell pepper, red onions, fresh jalapeno, fresh cilantro, fresh basil, olive oil, salt

Taken from www.food.com/recipe/soy-seared-sea-bass-with-pineapple-salsa-428573 (may not work)