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Baked Cod with Pineapple and Ginger Recipe
|Vegetable oil||2 Teaspoon|
|Cod fillets||3⁄4 Pound (2 Fillets)|
|Canned crushed pineapple in its own juice||8 Ounce (1 Can)|
|Dry vermouth||1 Tablespoon (Dry Sherry)|
|Soy sauce||1 Tablespoon|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Minced fresh ginger||1 Tablespoon (Use About 2 Slices Of Fresh Ginger)|
Serving size: Complete recipe
Calories 573 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 146.3 mg
Sodium 1053.8 mg43.9%
Total Carbohydrates 47 g15.7%
Dietary Fiber 2.8 g11.3%
Sugars 23.9 g
Protein 64 g127.9%
Vitamin A 7.8% Vitamin C 37.4%
Calcium 19.1% Iron 30.1%
*Based on a 2000 Calorie diet
Put 1 teaspoon of oil in a gratin dish that will just hold the fillets in a single layer; turn the fish over in the oil to coat both sides.
Drain the pineapple, reserving the juice.
Add the sherry and soy sauce to the juice, and whisk in the cornstarch until smooth.
Put the remaining teaspoon of oil in a small saucepan and saute the scallions until they begin to soften.
Add the ginger and cook for about 30 seconds more.
Add the pineapple, and when it begins to bubble, add the cornstarch mixture all at once, stirring until the sauce is thickened.
Cook on low for 3 minutes, stirring often.
Pour the sauce over the fillets and bake them for 20 minutes, or until they flake apart easily with a fork.