Fish Fillets with Pineapple Pistachio Sauce
Trying to eat healthy but still want flavorful food? These tasty fish fillets will keep you from feeling deprived.
2 cups unsweetened pineapple juice
Dash cayenne pepper (optional)
1/4 cup plain low-fat yogurt
6 (7-ounce) white fish fillets
Salt and ground white or black pepper to taste
1/4 cup natural California pistachios, coarsely chopped
1 1/2 tablespoons chopped fresh chives or green onions
- Preheat oven to 375°F (190°C).
- Combine pineapple juice and cayenne. Bring to a boil; boil gently until reduced to 2/3 cup, 15 to 20 minutes. Remove pan from heat; whisk in yogurt. Season to taste with salt and pepper.
- Lightly oil a baking dish. Place fillets in dish; season with salt and pepper and cover with foil. Bake until fish turns opaque, 6 to 10 minutes.
- Just before serving, reheat sauce (do not boil or it will curdle). Stir in pistachios and chives. Spoon sauce over fish.
Makes 6 servings.
Recipe and photograph provided courtesy of the California Pistachio Commission.