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Grilled Fish with
Pineapple Cilantro Sauce


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


  1. 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.
  2. Combine cold water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.
  3. Stir in Equal; season to taste with salt and pepper.
  4. 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

Food exchanges: 4 lean meat, 1 fruit


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