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Cook'n with Betty Crocker 
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Sweet-and-Sour Halibut with Lemon Rice |
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Serves: 6 Print this RecipeThis takeoff on sweet-and-sour pork is so delicious, it’s hard to believe it’s low in fat too. We’ve substituted fish for the pork and used nonstick cooking spray instead of oil. 1/4 cup cider vinegar 2 tablespoons chopped green onions 1 tablespoon tomato paste 2 teaspoons packed brown sugar 2 teaspoons finely chopped ginger root 2 teaspoons reduced-sodium soy sauce 1/2 teaspoon ground anise seeds 1/2 teaspoon salt 1/8 to 1/4 teaspoon ground red pepper (cayenne) 1 1/2 pounds halibut steaks or whitefish fillets, cut into 1 1/2-inch pieces 1 (8-ounce) can crushed pineapple in juice, undrained Lemon Rice -------------------------------------------------------------------------------------------- Lemon Rice: 1/2 cup uncooked regular long-gran rice 1 cup water 1 tablespoon grated lemon peel 1 teaspoon chicken bouillon granules 4 to 6 drops red pepper sauce Heat all ingredients to boiling, stirring once or twice. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Let stand covered for 10 minutes. Mix all ingredients except Lemon Rice in large glass or plastic bowl. Cover and refrigerate 2 hours. Heat oven to 375°. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Place fish mixture in dish. Bake uncovered 12 to 15 minutes, stirring once, until fish flakes easily with fork. Serve over Lemon Rice. 1 Serving: Calories 200 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 60mg; Sodium 570mg; Carbohydrate 24g (Dietary Fiber 1g); Protein 23g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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