Serves: 2
Total Calories: 744

1 (8-ounce) can pineapple chunk, , drained and juice reserved
2 tablespoons orange juice
1 teaspoon grated orange peel
2 teaspoons soy sauce
1/2 pound cod filet or other firm white fish fillet
2 cups hot cooked rice
1/2 orange, peeled and chopped
1 green onion, , chopped
1 tablespoon flaked coconut, toasted if desired

1. Set oven control to broil. Spray broiler pan with cooking spray.
2. Mix 1/3 cup of the reserved pineapple juice, the orange juice, orange peel and soy sauce. Cut fillet into 2 pieces. Marinate fish in sauce 5 minutes remove.
3. Place fish on rack in broiler pan. Broil fish with tops 4 to 5 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
4. Meanwhile, heat marinade to boiling in 1-quart saucepan reduce heat to low. Simmer 3 minutes, stirring occasionally. Toss marinade with pineapple, rice, orange and green onion.
5. Serve fish over fruited rice. Top with toasted coconut, if desired.

table for 2
The great escape! You're off to Hawaii when you serve this luscious fish and rice dish with steamed snow peas on the side. Place a single exotic flower bloom in a slim vase and turn on some island tunes for atmosphere.

1 Serving: Calories 385 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 60mg Sodium 320mg Carbohydrate 68g (Dietary Fiber 3g) Protein 27g % Daily Value: Vitamin A 4% Vitamin C 26% Calcium 6% Iron 14% Diet Exchanges: 2 Starch, 3 Very Lean Meat, 2 Fruit

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 744
Calories from Fat: 26

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