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Sweet-Sour Fish Bake Recipe
|Canned pineapple chunks||8 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cold water||2 Tablespoon|
|Green pepper||1 Small|
|Fish steaks||2 , weighing around 3/4 pound|
Serving size: Complete recipe
Calories 742 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 0.09 g0.43%
Trans Fat 0 g
Cholesterol 198.4 mg
Sodium 2032.8 mg84.7%
Total Carbohydrates 117 g39.2%
Dietary Fiber 5 g20.1%
Sugars 79.3 g
Protein 55 g110.7%
Vitamin A 26.1% Vitamin C 129.1%
Calcium 19.5% Iron 5.2%
*Based on a 2000 Calorie diet
Add enough water to juice to measure 1 cup.
Heat pineapple juice, sugar, vinegar, soy sauce, 1/4 teaspoon salt and the garlic to boiling in 2-quart saucepan.
Mix cornstarch and water; stir into sauce.
Boil and stir 1 minute.
Stir in pineapple chunks and green pepper.
Place fish steaks in ungreased baking dish, 8x8x2 inches; sprinkle with 1/2 teaspoon salt.
Pour pineapple mixture over fish.
Cook uncovered in 350Â° oven until fish flakes easily with fork, 25 to 30 minutes.
Add tomato wedges during the last 5 minutes of cooking.