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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe. Ingredients:
2 cups pineapple juice |
1 tablespoon cornstarch |
2 tablespoons light soy sauce (50% less sodium) |
1 1/2 tablespoons white vinegar |
2 garlic cloves, crushed |
3 tablespoons minced fresh ginger |
1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks |
4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks) |
1 large red onion, cut in wedges |
Directions:
1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
3. Serve with rice. Heat marinade and use as a sauce over fish and rice.
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