Spiced Fish And Pineapple
|Dried basil leaves||1 Tablespoon, crushed|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Anise seed||1⁄4 Teaspoon|
|Canned pineapple chunks||20 Ounce, undrained (1 Can, Dole®)|
|Garlic||2 Clove (10 gm), pressed|
|Olive oil||1 Tablespoon|
|White fish steak||1 Pound (Such As Halibut)|
|Red bell pepper slivers||1⁄4 Cup (4 tbs) (For Garnish)|
Preheat oven to 400°F.
Combine spices in small bowl; set aside.
Drain 1/4 cup juice from pineapple into 3 quart shallow casserole dish.
For sauce, place undrained pineapple in large glass measuring cup.
Stir in 1/4 teaspoon spice mixture and cornstarch.
Microwave on HIGH (100% power) 4 to 5 minutes until mixture boils and thickens; set aside.
Add remaining spice mixture, garlic and olive oil to casserole dish; blend well.
Spoon juice mixture over fish.
Bake 10 minutes until fish flakes easily with fork, spooning juice over once.
Transfer to warm serving platter.
Spoon remaining juices from casserole dish over fish.
Garnish with red pepper slivers, if desired.