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6 servings
suggest servings
| 2 | pounds | fish fillets | |
| 1/2 | cup | pineapple juice | |
| 1/4 | cup | steak sauce | |
| 1 | teaspoon | salt | |
| 1 | dash | black pepper |
Place fish in single layer in shallow baking fish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once.
Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan.
Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce.
Broil until fish flakes when tested with fork.
Garnish with lime wedges or pineapple if desired.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 552mg | 23% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 37.0g | 73% |
| Vitamin A | 1% | Vitamin C | 15% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.
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