Grilled Fish with Pineapple Cilantro Sauce

A slightly spicy/sweet fish entree using canned pineapple and fresh cilantro for flavor. A choice of fish is given for cooking on the grill while the sauce is being prepared on the stove top.

26% calorie reduction from traditional recipe

1 can (20 ounces) sliced pineapple in juice, drained, reserving juice
3/4 cup reserved pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons minced fresh cilantro
1 to 2 teaspoons minced jalapeno pepper
2 tablespoons Equal Spoonful*
Salt and pepper to taste
6 salmon, haddock or halibut steaks or fillets (about 4 ounces each), grilled

*May substitute 3 packets Equal sweetener

Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat and simmer uncovered 2 to 3 minutes.

Combine cold water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.

Stir in Equal; season to taste with salt and pepper. Serve warm sauce over fish.

Makes 6 servings

Nutrition information per serving: 264 cal. 29 g pro., 15 g carb., 9 g fat, 81 mg chol., 73 mg sodium

Food exchanges: 4 lean meat, 1 fruit