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| GRILLED FISH IN PINEAPPLE CILANTRO SAUCE WITH EQUAL | |
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26% calorie reduction from traditional recipe. 1 can (20 ounces) 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 fillets (about 4 ounces each), grilled 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. * May substitute 3 packets Equal® sweetener. Submitted by: Equal | |
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Good flavor if you are looking for a summer/Polynesian taste. Overpowers the delicate taste of white fish. I grilled fresh perch I caught today and it paired well but dominated the fish. Would recommend the following changes.
1. Mince the pineapple. If you are making a sauce that would not totally overpower the fish then you would want a less "chunky" sauce.
2. The 1 to 2 ratio of corn starch to water makes a sauce a little thick. I used 1 part starch 2 part water 1 part milk and a pad of butter (and ditch the fake sugar - use a table spoon of real brown sugar, 2 pinches of allspice)and tablespoon of orange juice)