Sauce Ingredients & Directions:
Cilantro – 2 tablespoons fresh, minced
Cornstarch – 1 tablespoon
Garlic – 2 minced clove
Jalapeno pepper – 2 teaspoons minced (increase/decrease depending on how much you like heat)
Lime juice – 3 tablespoons
Pineapple (chunked) – 1 big can (20-24 oz)
Seasoning – salt & pepper, sometimes sugar, lemon pepper, chili powder (all your preference) Water – 2 tablespoons
Combine pineapple chunks, half the pineapple juice, lime juice, and garlic in a pan. Bring to a boil, then reduce & simmer uncovered for 4 minutes. Combine cold water and cornstarch & return to a boil. Stir constantly until you have a thick, well blended sauce. Remove from heat & stir in cilantro, and any other seasonings you want to add.
Grilled Fish: Two pounds of fish. This works well for either white or red flesh fish. Grill the fish on aluminum foil with a little lime juice &/or salt/pepper. Directions for grilling the fish will vary based on type of fish, thickness, etc. I have used this on fresh-caught fish (panfish, walleye, perch) and store-bought fish (tuna, mahi-mahi).
What’s your flavor?
Serve grilled fish, with warmed sauce on the side. It doesn’t take much of the sauce to hide the flavor of the fish, so go light if you are a big fan of fish. For those that don’t like the fish flavor as much, this is a great recipe to hide the taste.
