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2003/07/26, 12:07 PM
1 medium pineapple, peeled, cored, cut into 1" chunks 3/4 cup unsweetened pineapple juice
2 tablespoons lime juice 2 cloves garlic, minced
1/2 to 1 teaspoon minced jalapeño pepper 2 tablespoons minced cilantro
1 tablespoon cornstarch 2 tablespoons cold water
2 to 3 tablespoons NutraSweet® Spoonful™ Salt
Pepper 6 salmon, halibut, haddock steaks or fillets (about 4 ounces each), grilled
Makes 6 servings
HEAT PINEAPPLE, pineapple juice, lime juice, garlic and jalapeño pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro; heat to boiling.
MIX CORNSTARCH and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes.
STIR IN NUTRASWEET® SPOONFUL™; season to taste with salt and pepper. Serve warm sauce over grilled fish.
NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb.
Serving Size: Per serving: 1/6 recipe - 3 oz. fish fillet, 185 calories, 24 g protein, 16 g carbohydrate, 3 g total fat, trace saturated fat, 36 mg cholesterol, 1 g fiber, 159 mg sodium.
DIABETIC FOOD EXCHANGE: 2-1/2 lean meat, 1 fruit
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