Saucy Pineapple Fish Fillets Recipes

PINEAPPLE-GLAZED FISH

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.

SAUCY PINEAPPLE FISH FILLETS

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.

FISH IN PINEAPPLE-LIME SAUCE

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.

FISH WITH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Rinse the fish fillets, pat dry and set aside.
• In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
• Add salt to taste.
• Arrange the fish in a lightly oiled baking dish.
• Grill the fish till tender and cooked through and serve topped with chutney.
• Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
• Garnish with lemon wedges.