A slightly spicy/sweet fish entree using canned pineapple and
fresh cilantro for flavor. A choice of fish is given for cooking
on the grill while the sauce is being prepared on the stove top.
26% calorie reduction from traditional recipe
1 (20 ounce) can sliced pineapple in juice, drained, reserving juice
3/4 cup reserved pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons minced fresh cilantro
1 to 2 teaspoons minced jalapeno pepper
2 tablespoons Equal Spoonful*
Salt and pepper to taste
6 salmon, haddock or halibut steaks or filets
* May substitute 3 packets Equal sweetener
Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat and simmer uncovered 2 to 3 minutes.
Combine cold water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.
Stir in Equal; season to taste with salt and pepper.
Serve warm sauce over fish.
Makes 6 servings
Nutrition information per serving: 264 cal. 29 g pro., 15 g carb., 9 g fat, 81 mg chol., 73 mg sodium