Grilled Fish with Pineapple-Cilantro

By sexyswamprat

  • 1 (20-ounce) can sliced pineapple in juice, drained, reserving juice

  • ¾ cup reserved pineapple juice

  • 2 tablespoons lime juice

  • 2 cloves garlic, minced

  • 2 tablespoons water

  • 1 tablespoon cornstarch

  • 2 tablespoons minced cilantro

  • ½ to 1 teaspoon minced jalapeno pepper

  • 2 tablespoons Equal® Spoonful*

  • Salt and pepper to taste

  • 6 halibut, haddock or salmon steaks or fillets (about 4-ounces each), grilled

  1. Cut pineapple slices into ½ inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat. 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. To serve, spoon warm sauce over fish.

Nutritional Facts

Per Serving
Calories 185
Protein 24g
Carbohydrate 16g
Fat 3g
Cholesterol 36mg
Sodium 159 mg
Food Exchanges
3 meat
1 fruit.

dinner omega 3 fish and seafood gluten free dairy free anti inflammatory grill boil

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