PINEAPPLE-GLAZED FISH
"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."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 415mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SWEET AND SPICY PINEAPPLE SALMON
Salmon is roasted in a sweet and spicy pineapple sauce, along with pineapple slices, in this easy, healthy meal that's ready in 30 minutes or less!
Provided by Danelle
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
- Lay salmon on foil and season with salt and pepper. Arrange pineapple slices around edges of salmon. Fold edges of foil up around the salmon and pineapple.
- In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice. Pour glaze over salmon.
- Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of salmon just begin to blacken.
- Sprinkle with chopped fresh cilantro before serving, if desired.
Nutrition Facts : Calories 578 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 32 grams fat, Fiber 0 grams fiber, Protein 57 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 307 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
HOISIN-PINEAPPLE SALMON
My mouth waters when I think of this sweet and tangy glaze. It's a tropical treat at any time of year. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Spread salmon with hoisin sauce; sprinkle with pepper. Place on a greased foil-lined baking sheet, skin side down. Bake 12-15 minutes or until fish begins to flake easily with a fork., Meanwhile, in a small saucepan, combine pineapple and marmalade. Bring to a boil, stirring occasionally; cook and stir 4-6 minutes or until slightly thickened. Spoon over salmon; sprinkle with cilantro.
Nutrition Facts : Calories 349 calories, Fat 16g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 226mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SAUCY PINEAPPLE FISH FILLETS
Another one from the Favorite Brand Names Cookbook. Again, pineapples and fish is a huge winner in my house. I love the flavors together! And it's a zippy microwave recipe that's great when I'm in a rush in the evenings. Hope you like it as much as we do!
Provided by pesce_gurl
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple; reserve juice.
- For sauce, add enough water to make juice 2/3 c liquid.
- In microwave bowl, whisk together juice mixture, sugar, vinegar, cornstarch, bouillon, ginger and red pepper.
- Microwave on HIGH 4-5 minutes, until sauce boils and thickens, whisking after 2 minutes to prevent lumps.
- Stir in green onions, water chestnuts and pineapple; set aside.
- Arrange fish fillets in 12x8" microwave dish with thickest parts to the outside edges of dish.
- Drizzle with margarine, then sprinkle with bread crumbs and paprika.
- Cover with waxed paper.
- Microwave on HIGH 5-9 minutes, rotating dish after 3 minutes.
- Fish is done when thin areas flake easily with a fork and thick areas are fork tender.
- Let fish stand 2-3 minutes; serve with pineapple sauce.
Nutrition Facts : Calories 245.9, Fat 7.7, SaturatedFat 1.6, Cholesterol 61.7, Sodium 378.2, Carbohydrate 24.6, Fiber 1.5, Sugar 12.6, Protein 19.2
GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
- Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
- Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.
SALMON WITH PINEAPPLE SAUCE
We catch the key ingredient for this entree fresh from our local waters. I'm wild about 49th state cuisine-from berries to game to fish.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place salmon in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , In a small saucepan, combine the cornstarch, pineapple juice, soy sauce and water until smooth. Stir in the brown sugar, ginger and cayenne. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pineapple; heat through. Serve with salmon.
Nutrition Facts : Calories 410 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 710mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 35g protein.
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
FISH IN PINEAPPLE-LIME SAUCE
Make and share this Fish in Pineapple-Lime Sauce recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat pineapple and lime juices to a simmer in a large non-stick skillet over medium heat.
- Add fillets and poach 1 minute.
- Carefully turn fish over.
- Cover and simmer 5 to 7 minutes.
- Transfer fish to a large plate and cover to keep warm; reserve juices in the skillet.
- Stir cornstarch mixture into pan juices.
- Simmer 1 minute.
- Pour over fillets.
- Sprinkle with herbs and serve at once.
Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.2, Cholesterol 77.9, Sodium 111.8, Carbohydrate 6, Fiber 0.1, Sugar 3.5, Protein 32.5
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