1 serving cooking spray (5 one-second sprays per serving)
1 T. lime zest
2 T. fresh lime juice
2 T. light brown sugar
2 T. ginger root, grated
1 tsp. table salt
1/4 tsp. cayenne pepper
1 1/4 lb. halibut fillet(s), four 6 oz fillets cut 1/2-inch-thick each
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 C.)

Coat grill with cooking spray. Preheat grill. Place zest, lime juice, 1 T. of brown sugar, 1 T. of ginger, salt and cayenne pepper in a resealable plastic bag; shake to combine and add fish to bag. Reseal, place on a plate and allow to marinate at room temperature for 20 minutes, turning once. Meanwhile, in a second plastic bag, place remaining brown sugar, remaining ginger and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish. Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.

Yield: 4 servings
Serving Size: 1 fillet plus 1/2 C. of pineapple

Calories: 306
Fat: 5.6g
Fiber: .5g