Soy Seared Sea Bass With Pineapple Salsa - cooking recipe

Ingredients

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

Preparation

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.
For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
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.).
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.
(I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
Serve with salsa and a few avocado wedges if you want to get fancy.