Grilled Fish with Pineapple-Cilantro Sauce
1 medium pineapple (about 2 pounds), peeled, cored and cut into scant 1-inch 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
2 tablespoons cold water
1 tablespoon cornstarch
1 to 1-1/2 teaspoons Equal® for Recipes or 3 to 4 packets Equal® sweetener or 2 to 3 tablespoons Equal® SpoonfulT
Salt and pepper
6 halibut, haddock or salmon steaks or fillets (about 4 ounces each), grilled
(1) 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.
(2) Mix cold water and cornstarch; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Stir in Equal®, season to taste with salt and pepper.
Serve warm sauce over fish. Makes 6 servings. Serves 6
Note: Pineapple-Cilantro Sauce is also excellent served with pork or lamb.