glazed fish
Orange-roasted whole finfish with pineapple glaze
Ingredients
unsweetened sliced pineapple
1 can (8 ounces)
cornstarch
1-1/2 teaspoons
ground ginger
1/4 teaspoon
honey
2 tablespoons
reduced-sodium soy sauce
2 tablespoons
lemon juice
1 tablespoon
fresh orange roughy fillets
4 (6 ounces each)
Instructions
1
Step 1
Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the 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.
2
Step 2
Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
3
Step 3
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.
