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Ingredients
- 15 lbs fish fillets, fresh or frozen, thawed
- 1/4 cup oil
- 2 bunches green onions, minced (reserve green)
- 2 Tbsp fresh ginger root, grated
- 1 can pineapple chunks, unsweetened
- 3 Tbsp salt-reduced soy sauce
- 1 qt 1 cup pineapple juice, unsweetened
- 1 1/4 cup apple juice concentrate, thawed
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 1/3 cup cornstarch, dissolved
- pepper to taste
Directions
- Preheat over to 425 degrees. Arrange fillets in a single layer on baking pans.
- In a medium sized saucepan or large skillet, heat oil and cook minced white parts of onions and grated ginger for 2 minutes.
- Add pineapple chunks and soy sauce and cook for 2 minutes more. Spread this mixture over fillets. Bake at 425 degrees for 10-15 minutes or until fish flakes when probed with a fork at thickest part.
- While fish bakes in a heavy saucepan, heat pineapple juice, apple juice concentrate, and smaller amounts of vinegar and honey. Bring to a boil. Taste for the proper balance of sweet and sour, and add more honey and vinegar as necessary.
- Whisk in cornstarch paste and cook, stirring constantly, until sauce thickens. Add pepper to taste. Serve sauce over fish and garnish with green minced onions.
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