Recipes

SAUTÉED TILAPIA WITH GINGERED PINEAPPLE SAUCE

1 cup thinly sliced purple onion

2 tbsp. butter or margarine

11⁄2 cup pineapple juice

2 tbsp. lime juice

1/2 cup halved seedless green grapes

1 orange, peeled, cut in half and sliced

1 cup cubed mango

2 tbsp. slivered orange peel

1 tbsp. grated fresh ginger 1/2 tsp. salt

1/4 tsp. pepper

6 tilapia fillets (about 11⁄2 lbs.)

1 tbsp. cornstarch Hot cooked rice

Heat Black & Decker® electric skillet to 350°F. Cook onion in 1 tbsp. butter for 3 minutes, stirring occasionally. Add 11⁄4 cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper.

Cook 3 minutes longer, stirring occasionally.

Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm.

Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook fish until golden on both sides and fully cooked.

Return sauce to skillet and heat through.

Serve over rice and garnish with sliced toasted almonds, if desired. Makes 6 servings.

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