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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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We really enjoyed this fish served with Southwestern Fruit Salad. Although this recipe serves 2 - it is very easily doubled or adjusted depending on the number you are serving/amount of fish you are using. Recipe source: local newspaper Ingredients:
1/2 cup crushed pineapple in juice |
1 lime, juice and zest of, grated |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon brown sugar (i used spenda brown sugar blend) |
1 pinch salt |
1 lb salmon fillet, cut into 2 6-8 ounce portions (i used 1 pound of salmon cut into 4 portions to feed 3 people) |
Directions:
1. In a measuring cup or small bowl combine first 6 ingredients (pineapple w/ juice - salt); set aside for 20 minutes.
2. Preheat oven to 350-degrees F.
3. Line a baking pan with aluminum foil and then sprayed with Pam.
4. Place fish fillets in pan skin side down leaving at least 1 inch between them.
5. Top each fillet with pineapple mixture, evenly coating the top of the fish.
6. Bake for 10 minutes per inch of fish thickness or until fish is cooked through but not dry.
7. If topping is still moiste place fish under broiler for a minute or so or until excess moisture evaporates and fish starts color.
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