 | | Directions | 1. Pour 1/4 cup of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
2. Refrigerate 20 minutes or longer for extra flavor. Remove fish and pineapple from sauce. Discard any remaining sauce.
3. Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Brush with remaining 1/4 cup sauce halfway through cooking. Grill pineapple 2 minutes or until heated through. Serve with fish.Test Kitchen Tip: Substitute swordfish or mahi mahi for the salmon. |
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup McCormick® Asian Seafood Sauce |
| - | | 1 pound salmon steaks or fillets |
| - | | 1 can (8 ounces) pineapple slices, drained |
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| | Nutrition (per serving) | Calories: 224 Calories
Fat: 8 Grams
Protein: 25 Grams
Cholesterol: 63 Milligrams
Carbohydrates: 13 Grams
Sodium: 485 Milligrams
Fiber: 1 Grams
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