Makes 4 servings
- 1 can (8 oz) crushed pineapple in juice, drained
- 1/3 cup finely chopped onion
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp fresh lime juice
- 2 tbsp white wine
- 2 tbsp grated peeled fresh ginger
- 1 1/2 tsp cornstarch
- 2 jalapeño chiles, seeds and membranes discarded, finely chopped
- 1 garlic clove, finely chopped
- 4 tilapia or snapper fillets (about 6 oz each)
- Preheat oven to 425°F.
- In medium bowl, combine all ingredients except tilapia; stir until well mixed. Set sauce aside.
- In 13″x9″ glass or ceramic baking dish, arrange tilapia fillets in single layer. Spoon sauce over fillets. Roast 12 minutes or until tilapia is opaque throughout. Serve tilapia with sauce in baking dish.
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