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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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) |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside.
2. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended.
3. Add the honey and soy sauce.
4. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5. Stir in lemon juice.
6. Pour half into a small bowl for serving.
7. 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.
8. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
9. Serve fish with pineapple and reserved glaze.
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