Teriyaki Halibut With Brown Butter & Pineapple

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

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. Remove fish; pat dry on paper towels.
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. 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. Stir in almonds, capers, parsley, pineapple and remaining 2 teaspoons teriyaki sauce; heat 1 minute.
6. Spoon sauce over fish, making sure pineapple, almonds and capers are evenly divided among fillets.

salmon, teriyaki sauce, teriyaki sauce, vegetable oil, unsalted butter, slivered almonds, capers, parsley, fresh pineapple

Taken from www.food.com/recipe/teriyaki-halibut-with-brown-butter-pineapple-178572 (may not work)