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Red Lobster Teriyaki Glazed Fresh Fish Recipe
Red Lobster Teriyaki Glazed Fish
By Todd Wilbur

Recipe Rating: 4.0 (1 reviews)
 

Preheat your grill and put on your sandals for this great clone that's perfect when you've got a hankering for a tropical grilled fish dinner. Red Lobster lets you chose your favorite fish from the menu, then prepares it on the grill with a basting of tangy citrus and ginger teriyaki glaze. The delicious pineapple-mango salsa is the perfect finishing touch. Once you've got your favorite fresh fish from the market, you just need to prepare the sauce and salsa, and light the tiki torches.
Tangy Citrus & Ginger Teriyaki Sauce
1/2 cup thick teriyaki glaze (Kikkoman)
1/3 cup orange juice
2 tablespoons honey
2 teaspoons vegetable oil
1 teaspoon lemon juice
1/4 teaspoon fresh minced ginger

Cool Pineapple-Mango Salsa
1/2 cup diced canned pineapple
1/2 cup diced fresh mango
1/4 cup diced tomato
1 tablespoon chopped green onion
1 teaspoon diced canned jalapeno
1 teaspoon minced fresh cilantro

4 servings of the fish of your choice:
salmon, tilapia, rainbow trout, halibut, snapper, or swordfish

1. Prepare teriyaki sauce by combining all the ingredients in a blender until ginger is completely pureed. Chill until needed.

2. Prepare pineapple-mango salsa by combining the ingredients in a medium bowl. Cover and chill until needed.

3. Prepare fish by preheating your grill on high heat. Lightly salt and pepper the fish and grill it until done. Brush the fish with a coating of the teriyaki sauce just before it's removed from the heat. Carefully place each fish serving on the center of the plates. Spoon a garnish of the pineapple-mango salsa on top of each serving. Serve extra garnish and teriyaki on the side, if desired.

Makes 4 servings.
        
Vanessa  
Submitted on 08/23/05
This was quite good. My tweaks: Simmer the glaze before using, it makes it thicker and sticks better to the fish, also intensifies the taste. Use fresh pineapple in the salsa, also more jalapeno and cilantro if you want it spicier. We used salmon and monkfish, I thought the salmon was the best.