| Recipe: |
1 (20-oz) sliced pineapple in juice, drained, reserving juice
¾ cup reserved pineapple juice
2 Tbl lime juice
2 Tbl water
2 cloves garlic, minced
1 Tbl cornstarch
2 T minced cilantro
½ t minced jalapeno pepper
2 T Equal or 3 packs Equal sweetener
1 salt and pepper to taste
6 halibut, haddock or salmon steaks or fillets (about 4-oz each), grilled
1 (20-oz) sliced pineapple in juice, drained, reserving juice
¾ c reserved pineapple juice
2 T lime juice
2 T water
2 cloves garlic, minced
1 T cornstarch
2 T minced cilantro
½ t minced jalapeno pepper
2 T Equal® Spoonful or 3 packs Equal sweetener
1 salt and pepper to taste
6 halibut, haddock or salmon steaks or fillets (about 4-oz each), grilled
Cut pineapple slices into .5-inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling.
Reduce heat. Simmer, uncovered, 2 to 3 minutes.
Combine cold water and cornstarch; stir into boiling mixture. Boil, stirring constantly until thickened.
Remove from heat. Stir in cilantro and jalapeno pepper.
Stir in Equal; season to taste with salt and pepper. To serve, spoon warm sauce over grilled fish.
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