High-energy, quick-to-fix meals complement summer's active life style. And what better time of year to introduce more fresh fruits and vegetables and leaner protein sources such as nuts and fish into the diet?
Fish Fillets With Pineapple-Pistachio Sauce, served with rice pilaf and Chinese pea pods, is an elegant, low-calorie dish that takes less than 30 minutes to prepare.
FISH FILLETS WITH PINEAPPLE-PISTACHIO SAUCE
2 cups unsweetened pineapple juice
Dash cayenne pepper
1/4 cup plain low-fat yogurt
6 (7-ounce) white fish fillets
1/4 cup coarsely chopped natural pistachios
1 1/2 tablespoons chopped fresh chives or green onions
Combine pineapple juice and cayenne and bring to boil. Boil gently until reduced to 2/3 cup, 15 to 20 minutes. Remove pan from heat and whisk in yogurt.
Lightly grease baking dish. Place fillets in dish and cover with foil. Bake at 375 degrees 6 to 10 minutes or until fish turns opaque.
Just before serving, reheat sauce (do not boil or sauce will curdle). Stir in pistachios and chives. Spoon sauce over fish. Makes 6 servings.