Pineapple-Glazed Fish Recipe

5 1
Pineapple-Glazed Fish Recipe
Pineapple-Glazed Fish Recipe photo by Taste of Home
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Pineapple-Glazed Fish Recipe

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5 1
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"My son and our friends often spend a day fishing," writes JoAnn McGuane of Spring, Texas. "This is one of my favorite ways to serve their catch."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 4 fresh or orange roughy fillets (6 ounces each)

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add 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 serving bowl.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze.
Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze. Yield: 4 servings.
Originally published as Pineapple-Glazed Fish in Taste of Home August/September 2002, p52

Nutritional Facts

1 each: 190 calories, 1g fat (0 saturated fat), 34mg cholesterol, 415mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 4 fresh or orange roughy fillets (6 ounces each)
  1. Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add 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 serving bowl.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze.
  3. Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze. Yield: 4 servings.
Originally published as Pineapple-Glazed Fish in Taste of Home August/September 2002, p52

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