Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Mirin (sweet rice wine) or sherry

  2. 3 tablespoons 45ml Reduced-sodium soy sauce

  3. 2 teaspoons 10ml Brown sugar

  4. 1 teaspoon 5ml Minced or grated ginger

  5. 1/8 teaspoon 0.6ml Dried red pepper flakes

  6. 1/2 teaspoon 2 1/2ml Pineapple - cut into 4 wedges, (large) Peeled and cored (or 8-oz can pineapple spears, drained)

  7. 1 1/3 lbs 605g / 21oz White fish fillets - skin and bones Removed, cut 4 serving pieces Vegetable cooking spray or vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large shallow dish, combine the mirin, soy sauce, brown sugar, ginger and pepper flakes. Dip both sides of the pineapple wedges in the soy mixture and set aside. Add the fillet pieces to the remaining soy mixture and turn to coat. Let stand 5 to 15 minutes. Preheat the broiler. Put the fish and pineapple on a broiler pan coated with cooking spray or lightly oiled. Broil 4 to 5 inches from the heat source until the fish is just opaque through the thickest part, 6 to 10 minutes, depending on the thickness of the fish. Turn the pineapple spears about halfway through cooking. Fish that is more than 1 inch thick should be turned also. Serve the fish fillets with a pineapple wedge alongside. This recipe yields 4 servings.


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