Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 8

Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

David Bonom
Recipe by Cooking Light November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Nutrition Facts

308 calories; calories from fat 46%; fat 15.6g; saturated fat 3.2g; mono fat 5.7g; poly fat 5.7g; protein 28.8g; carbohydrates 11.7g; fiber 1.3g; cholesterol 80mg; iron 0.7mg; sodium 394mg; calcium 31mg.
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