Oxmoor House JANUARY 2004
Combine first 6 ingredients. Pour 1/2 of pineapple mixture into a heavy-duty zip-top plastic bag; add fish. Seal bag and marinate in refrigerator 2 hours, turning bag occasionally. Set aside remaining pineapple mixture.
Coat a grill pan with cooking spray. Brush with vegetable oil. Place over medium- high heat until hot. Remove fish from bag; discard marinade. Place fish, skin side up, on grill pan; grill 5 minutes or until browned. Turn fish; reduce heat to medium. Grill 10 minutes or until fish flakes easily when tested with a fork.
Bring reserved pineapple juice mixture to a boil in a small saucepan over medium-high heat. Boil 10 minutes or until mixture is reduced to 1/4 cup. Drizzle pineapple mixture evenly over fish. Sprinkle with green onions.
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