Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Haddock | 100g cooked | 112 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 med pineapple (about 2 lb)
- -peeled, cored and
- -cut into 1" chuncks
- 3/4 cup unsweetened pinapple juice
- 2 tbsp lime juice
- 2 cl garlic, minced
- 1/2 tsp to 1 ts jalapeno pepper
- 2 tbsp minced cilantro
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp to 3 tb nutrasweet
- -(r) spoonfull (tm)
- salt
- pepper
- 6 oz 4 oz halibut, haddock
- -or salmon steks or fillets.
- -grilled
- =
Directions
Heat pineapple, juices, garlic and jalapeno pepper to boiling in a medium saucepan; reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro; heat to boiling. Mix cornstarch and cold water, stir into boiling mixture. Boil, stiring constantly, until thickened. Remove from heat; cool 2-3 minutes. Stir in nutrasweet (r) spoonfull (tm); season to taste with salt and pepper. Serve warm over fish or pork. Makes six servings nutritional information serving size 1/6 recipe (figgured with a 3 ox fish fillet) calories -------- 185 saturated fat -------- trace protein ~-------- 24g cholesterol ~--------- 36mg cargohydrates --- 16g fiber---------------- 1g total fat ------- 3g : sodium --------------- 159mg diabetic food exchange 2 ½ lean meat, 1 fruit