Spiced Fish and Pineapple

Course : Seafoods
Serves: 4
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1 tablespoon dried basil -- crumbled
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon red hot pepper flakes -- crushed
1/4 teaspoon anise seeds
20 ounces canned Dole Pineapple Chunks
1 tablespoon cornstarch
2 cloves garlic clove -- pressed
1 tablespoon olive oil
1 pound halibut -- or other white fish steaks

Preparation / Directions:

Combine spices. Drain 1/4 cup juice from pineapple into 3-quart shallow casserole dish. For sauce, add remaining undrained pineapple to large measuring cup. Stir in 1/4 teaspoon spice mixture and cornstarch. Microwave on High 4 to 5 minutes until mixture boils and thickens. Set aside. Stir remaining spice mixture, garlic and olive oil into casserole dish with pineapple juice. Add fish. Spoon spicy juice over fish. Bake in 400 degree F. oven 10 minutes until fish flakes, spooning juice over once. Garnish with red pepper slivers, if desired. Serve pineapple sauce with each serving. Also serve juices from cooked fish.


Nutritional Information:

168 Calories (kcal); 6g Total Fat; (33% calories from fat); 24g Protein; 3g Carbohydrate; 36mg Cholesterol; 62mg Sodium

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