For the fish:
1/4 cup orange juice
2 tablespoon soy sauce
1 tablespoon minced fresh ginger root
Pinch cayenne pepper, or to taste
1 lb. swordfish, tuna or other firm fish steaks, cut in 1″ chunks
For the salad:
1 fresh pineapple cut in bite-size pieces, or 1 can pineapple tidbits, drained
1 small cantaloupe, cut in bite-size pieces
1 cup grapes
2 kiwi fruit, peeled and sliced
1 10-oz. can sliced water chestnuts, drained
1/4 cup fat-free honey mustard salad dressing
lettuce leaves (optional)
Combine the orange juice, soy sauce, ginger root and cayenne in a container just large enough to hold the fish. Add the fish and marinate at least hour. Bring the marinade to a boil in a small pan, add the fish and simmer gently, covered, until opaque throughout (about 5 minutes). Remove the fish and add a few ice cubes to the cooking liquid.
Combine the cooked cooking liquid, fish and salad ingredients in a serving bowl. Serve on a bed of lettuce leaves if desired.
Makes 6 to 8 servings.
Calories 230 Fat 4 g Fiber 3 g.