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Sweet & Sour Fish & Vegetables




Source of Recipe


adapted from 1,000 Low-Fat Recipes


Recipe Introduction


note: the cornstarch, honey and soy sauce are not on plan, so may slow your progress. Use subsatute


List of Ingredients




8 ounces pineapple chunks in juice
1 teaspoon splenda
2 tablespoons honey
1 1/2 teaspoons lemon juice
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon low salt soy sauce
1 teaspoon finely grated fresh ginger
1 green bell pepper, cut in small squares
1 cup mushrooms, quarered
1 carrot, thin sliced on the diagonal
2 teaspoons cornstarch dissolved in 1 tbl water
1 1/3 pounds fish steaks, cut into 4-5 portions
2 scallions

Recipe



Drain the juice from the pineapple into a bowl. Whisk in the splenda, honey, lemon juice, vinegar, soy sauce and ginger. Put this sauce in a large skillet and bring to a simmer. Add the pineapple, bell pepper, mushrooms, carrot, scallions. Cover and cook for 5 minutes.

Stir int eh cornstarch paste into the sauce. Push the vegetables to the sides of the pan and palce the fish in the center of the skillet. Cover and cook at a gentle simmer until the fish tests done, about 10 minutes. Serve over rice.