Trouble With Toast

So, boyfriend and I are back to our low-fat diet.  This is good because it means I will stand a snowball’s chance in hell of achieving my weight loss and fitness goals for the next 6 months.  This is bad because it means that cooking and eating are a lot more limited than I’m used to.  However, low in fat does not have to mean low in flavor, as demonstrated by this light and tasty fish recipe from a 2005 issue of Cooking Light magazine.  The jalapenos weren’t hot enough for spicehounds like Jason and me, so next time we’ll use habaneros or something with a little more fire.  Otherwise, this was a colorful and delicious meal that didn’t seem like diet food.  Here’s hopin’ I can find many more recipes like this one…

• 1/3 cup pineapple preserves
  1/4 cup finely chopped red bell pepper
  2 tablespoons finely chopped red onion
  1 tablespoon seeded, finely chopped jalapeño pepper
  1 teaspoon dried mint flakes
  1/8 teaspoon salt
  2 tablespoons fresh lime juice
  1 (8-ounce) can unsweetened pineapple tidbits, drained
  1 teaspoon vegetable oil
  1 large garlic clove, minced
  4 (4-ounce) halibut steaks (about 3/4 inch thick)
  1/4 teaspoon salt
  Vegetable cooking spray (if you don’t have nonstick cookware)

Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.

Combine oil and garlic; brush over fish. Sprinkle 1/4 teaspoon salt over fish; set aside.  Place grill pan over medium-high heat. When hot, place fish on grill pan and cook 6 minutes on each side, or until fish flakes easily when tested with a fork.  Note: if you’re lucky enough to have an actual grill, you probably only need to cook the fish for 3-4 minutes per side.

Spoon the salsa over the fish.  Enjoy!