5/5
(1 Votes)
Ingredients
- 1/2 c pineapple preserves
- 2 T rice wine vinegar
- 2 t gingerroot
- 2 garlic cloves
- 3/4 t salt, divided
- 1/4 t cayenne
- 4 snapper, or orange roughy fillets, 6 oz each
- 3 t olive oil
Preparation
Step 1
For glaze in small bowl, combine the preserves, vinegar, ginger, garlic, ½ t salt, and cayenne. Set aside. Place fillets on a broiler pan sprayed with pam. Brush sides of fillets with oil; sprinkle with remaining salt. Broil 4-6 inches from the heat for 5 minutes. Brush with half of the glaze. Broil 5-6 minutes longer or until done.
4 servings 304 calories
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