1 serving cooking spray (5 one-second sprays per serving)
\n1 T. lime zest
\n2 T. fresh lime juice
\n2 T. light brown sugar
\n2 T. ginger root, grated
\n1 tsp. table salt
\n1\/4 tsp. cayenne pepper
\n1 1\/4 lb. halibut fillet(s), four 6 oz fillets cut 1\/2-inch-thick each
\n1\/2 medium pineapple, cut lengthwise into 1\/2-inch-thick spears (about 2 C.)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing Size: 1 fillet plus 1\/2 C. of pineapple<\/p>\n
Calories: 306
\nFat: 5.6g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n