Fishinpineapplelimesauce Recipes

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FISH IN PINEAPPLE-LIME SAUCE



Fish in Pineapple-Lime Sauce image

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

1/2 cup unsweetened pineapple juice
1/3 cup fresh lime juice (3 to 4 limes)
1 1/4 lbs fish fillets, such as orange roughy,halibut or 1 1/4 lbs cod
1/2 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon fresh tarragon or 1 tablespoon parsley (or other herb)

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

FISH WITH PINEAPPLE CHUTNEY



Fish With Pineapple Chutney image

Posted for Zaar World Tour III - this recipe is from the Moosewood Restaurant Low Fat Favorites, but it seems to fit with Australian ingredients, so I'm including for that region. Feel free to season up the chutney as you see fit. NOTE: I've made a few changes to this recipe to reflect some excellent suggestions made by a reviewer.

Provided by pattikay in L.A.

Categories     Pineapple

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish)
1 cup fresh pineapple chunk (or drained, unsweetened canned chunks, reserve juice)
1 teaspoon grated lemon peel
1 lemon, peeled and seeded
1 green chili pepper, seeds removed if milder flavor desired
1 cup chopped red bell pepper
1/4 cup chopped scallion
2 teaspoons grated fresh gingerroot
Tabasco sauce (to taste)
salt (to taste)
lemon wedge (garnish)

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.

Nutrition Facts : Calories 230.2, Fat 1.8, SaturatedFat 0.3, Cholesterol 99, Sodium 144.3, Carbohydrate 11.8, Fiber 3, Sugar 5.9, Protein 42.4

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