Grilled Fish with Pineapple-Cilantro Sauce
A slightly spicy and sweet fish entrée 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 stovetop.
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 cilantro
1/2 to 1 teaspoon minced jalapeño pepper
2 tablespoons Equal® Spoonful*
Salt and ground black pepper to taste
6 halibut, haddock or salmon steaks or fillets (about 4-ounces each), grilled
- Cut pineapple slices into 1/2-inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat. 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 jalapeño pepper.
- Stir in Equal®; season to taste with salt and pepper.
- To serve, spoon warm sauce over fish.
Makes 6 servings.
*May substitute 3 packets Equal sweetener
Nutritional Information Per Serving (1/6 of recipe): calories 185, protein 24 g, carbohydrate 16 g, fat 3 g, cholesterol 36 mg, sodium 159 mg.
Food Exchanges: 3 meat, 1 fruit.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.