Sweet chili pineapple fish
1/4 cup green onions, thinly sliced
4 frozen fish fillets (such as salmon, snapper, or halibut; 1 1/2 lb)
1/4 cup + 2 teaspoons low-sodium teriyaki sauce
1 (8-oz) can crushed pineapple (undrained)
1/2 cup water
3 tablespoons pineapple preserves
3 tablespoons Asian sweet chile sauce
•Slice green onions.
1.Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides of fish with cooking spray, then add fish to pan; cook 4 minutes on the first side. Turn fish and cover; cook 4 more minutes. Whisk together 1/4 cup teriyaki sauce, pineapple, and water. (Temperature of fish should be about 125°F.)
2.Pour sauce over fish, then cover; cook 2 more minutes to develop flavor. Stir together pineapple preserves, chile sauce, and remaining 2 teaspoons teriyaki sauce.
3.Spoon sauce evenly over fish, then cover and turn heat off; let fish stand 1-2 minutes or until 145°F (or fish separates easily). Sprinkle with green onions and serve.
Asian Corn Stir-Fry
1 bunch Swiss chard (or 1 head bok choy)
1 tablespoon canola oil
1 (16-oz) bag frozen whole kernel corn
1 tablespoon ginger spice paste
1 tablespoon hoisin sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
•Remove leafy portions of greens; cut stems ONLY into 1/4-inch-thick slices (2-3 cups).
1.Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add corn; cook and stir 3-4 minutes or until corn begins to soften and brown. Stir together ginger paste and hoisin sauce; stir into corn. (Corn can be removed from heat and set aside until ready to complete final step.)
2.Return pan to medium-high heat; heat 2-3 minutes. Stir in chard, salt, and pepper; cook 1-2 minutes or until stems are tender. Serve.
First Coast News