Hawaiian Fish
15 lbs. 10 oz. fish fillets, fresh or frozen, thawed
1/4 cup canola oil
2 bunches green onions, minced (reserve green part for garnish)
2 tbsp. fresh ginger root, grated
1 No. 10 can pineapple chunks, unsweetened, drained (reserve juice
for sauce)
3 tbsp. salt-reduced soy sauce
1 qt. 1 cup pineapple juice, unsweetened
1 1/4 cup apple juice concentrate, thawed
1/3-1/2 cup apple cider vinegar
1/4-1/4 cup honey
1/3 cu cornstarch dissolved in a little water
pepper to taste
Preheat oven to 425 degrees F. Arrange fillets in a single layer on
baking pans. In a medium-sized saucepan or large skillet, heat
Canola Oil and cook minced white part of onions and grated ginger
for 2 minutes. Add pineapple chunks and soy sauce and cook 2 minutes
more. Spread this mixture over fillets. Bake for 10 to 15 minutes or
until fish flakes when probed with a fork at thickest part. While
fish bakes, in a heavy saucepan, heat pineapple juice, apple juice
concentrate and smaller amounts of vinegar and honey. Bring to a
boil. Taste for the proper balance of sweet and sour, and add more
honey or vinegar as necessary. Whisk in cornstarch paste and cook,
stirring constantly, until sauce thickens. Add pepper to taste.
Serve sauce over fish and garnish with green minced onions.
Makes 50 servings.
(Source: Healthwise Quantity Cookbook)
Nutrient Analysis Per Serving: (Portion size 3 1/2 oz. cooked)
Calories 187, Protein 19 g, Fat 4 g, Carbohydrate 19 g, Sodium 116
mg
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