Pineapple-Glazed Fish

Name: Pineapple-Glazed Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (8 ounce) can unsweetened pineapple slices; 1 1/2 teaspoons cornstarch; 1/4 teaspoon ground ginger; 2 tablespoons honey; 2 tablespoons reduced sodium soy sauce; 1 tablespoon lemon juice; 4 (6 ounce) orange roughy (6 ounces each) or 4 (6 ounce) haddock fillets (6 ounces each)

Submitted by Eris4752

"Source: August/September 2002 Taste of Home magazine."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

1 (8 ounce) can unsweetened pineapple slices
1 ¹⁄₂ teaspoons cornstarch
¹⁄₄ teaspoon ground ginger
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
4 (6 ounce) orange roughy (6 ounces each) or (6 ounce) haddock fillets (6 ounces each)

directions

Drain pineapple, reserving juice; set pineapple aside.
In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended.
Add the honey and soy sauce.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in lemon juice.
Pour half into a small bowl for serving.
Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
Serve fish with pineapple and reserved glaze.

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RECIPE SUBMITTED BY

Eris4752

I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit. I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients. See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook My favorite food blog: http://www.101cookbooks.com

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