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Grilled Salmon w/ Pineapple-Cilantro Sauce

Source of Recipe

Unkown


Recipe Introduction

This spicy pineapple sauce is as deliteful to look at as it is to eat and goes equally well over other cuts of fish as well as meat dishes. Exchanges
Makes 6 servings

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 Splenda granular
Salt
Pepper

6 salmon, halibut, haddock steaks or fillets (about 4 ounces each), grilled

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 Splenda; 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. ++++ EXCHANGES: 2-1/2 lean meat, 1 fruit