Fish with Pineapple Glaze
December 31, 2011 
Victoria 
Ingredients:
- 1 can of unsweetened pineapple, 8 ounces sliced
- 1 ½ teaspoons of corn starch
- 2 Tbsp’s of honey
- ¼ tsp of ginger, ground
- 2 Tbsp’s of soy sauce, preferably reduced sodium
- 1 Tbsp of lemon juice
- 4 fish fillets (6 ounces each), halibut or orange roughy
Equipment:
- Cullender
- Small saucepan
- Wooden spoon
- Small bowl
- Grill
- Grill rack
- Nonstick cooking spray
- Grilling utensils
- Basting brush
Method:
- Drain the canned pineapple over a small bowl to reserve the juice for later.
- Stir together ginger and corn starch in a small saucepan. Stir in the pineapple juice, along with the soy sauce and honey.
- Bring this mixture to a boil and stir for 1 to 2 minutes until it begins to thicken. Then add the lemon juice.
- Pour half of the sauce mixture into a small bowl for later serving purposes.
- Spray your grill rack generously with non-stick cooking spray while the grill is still cold.
- Preheat the grill to medium heat.
- Grill the fish fillets for about 4 to 5 minutes. Brush on the honey – pineapple juice glaze and continue to cook for another 4 to 5 minutes.
- Brush on more glaze and cook for an additional 4 to 5 minutes.
- Check for doneness by seeing if the fish flakes easily with a fork.
- In the meantime, grill the pineapple slices for 4 to 6 minutes, until warmed clear through, while basting them with the honey – pineapple glaze frequently.
- Serve your grilled fish fillets and pineapple slices with the honey – pineapple glaze.
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