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Grilled fish with pineapple coriander sauce

Lunch

  • Prep time:

    10'

  • Cook time:

    10'

  • Difficulty:

    Medium

A sweet and spicy sauce that goes great with the catch of the day.

Ingredients

Makes 6 servings

  • 1 can sliced pineapple in juice, drained, reserving juice
  • 170ml pineapple juice
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • 2 tablespoons minced fresh coriander
  • 1 to 2 teaspoons minced jalapeno pepper
  • 2 teaspoon Pure Via® Stevia
  • 6 salmon, haddock or halibut steaks or fillets (about 100 – 120 grams each), grilled

Method

  • 1

    Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling on medium heat. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes.

  • 2

    Combine water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in coriander and jalapeno pepper. Stir in Pure Via® Stevia.

  • 3

    Serve warm sauce over fish.

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