SWEET AND SOUR HALIBUT
RECIPE TYPE
Fish
SERVES
SERVES6 to 8
Prep: 20 min
Cook: 15 min
Ingredients
1kg fresh halibut, skin removed
1 cored fresh pineapple
1 pkg Longo’s Stoplight Peppers (or 1 each red, yellow and green pepper)
12 soaked large wooden skewers
Sliced green onions
Toasted Longo’s Sliced Almonds (optional)
Hot cooked Longo’s Jasmine Rice
Sauce:
1/2 cup Longo’s Flame Roasted Red Pepper Sauce
3 tbsp sodium-reduced soy sauce
3 tbsp brown sugar
1 tbsp Longo’s Organic Unpasteurized,Unfiltered Apple Cider Vinegar
Directions
Sauce: Whisk roasted red pepper sauce with soy sauce, brown sugar and vinegar; heat in microwave for 1 minute. Set aside one-third of the sauce for serving. Set oven rack in the middle position and preheat broiler.
Cut fish, pineapple and peppers into equal sized chunks; thread onto skewers, about 4 pieces of fish per skewer. Arrange on baking sheet lined with parchment paper. Brush with some of the remaining sauce. Broil for 7 minutes; turn fish carefully and baste with additional sauce. Broil for an additional 7 to 8 minutes or until fish flakes when tested. Arrange fish on platter and sprinkle with green onions and almonds, if using.
Serve fish with hot cooked rice and the reserved sauce to drizzle overtop.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 27g | Fibre 3g |
Fat 20g | Sugar 22g |
Carbs 66g | Sodium 810mg |
