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Prepare Gingered Pineapple Marinade. Remove 1 cup of the marinade; coverandrefrigerate remaining marinade for basting. Cut fish into 4 servingpieces.Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.Pour 1 cup marinade over fish. Cover dish or seal bag and refrigerate,turning once, at least 2 hours but no longer than 12 hours.
Generously spray grill rack with nonstick cooking spray. Heat coals or gasgrill. Remove fish from marinade; discard marinade. Cover and grill fishandpineapple about 4 inches from medium heat 8 to 12 minutes, brushingfrequently with reserved marinade and turning once, until fish flakeseasilywith fork. (If pineapple becomes too brown, remove from grill.) Discardanyremaining basting marinade.
GINGERED PINEAPPLE MARINADE:
Mix all ingredients.
Copyright: "? General Mills, Inc. 1998."
Per serving: 335 Calories (kcal); 12g Total Fat; (31% calories from fat);28g Protein; 30g Carbohydrate; 104mg Cholesterol; 730mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2Fruit; 2 Fat; 0 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Per Serving (excluding unknown items): 390 Calories; 12g Fat (26.3%calories from fat); 3g Protein; 74g Carbohydrate; 6g Dietary Fiber; 0mgCholesterol; 608mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 41/2 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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