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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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.
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