Instructions: For the Gingered Pineapple Sauce: Combine sugar and cornstarch, and mix well. Slowly add boiling water to the sugar mixture, whisk to dissolve, and put the mixture into a stainless-steel pan.

While whisking, bring the mixture to a boil. The mixture will thicken and clarify. Add the crushed pineapple and the lemon juice, stir to incorporate, and then add the slices of pickled ginger. Heat through and serve warm over fish. (

Makes about 1 pint)

Place the steaks in a shallow glass dish, season to taste, and pour the pineapple juice and the reserved pineapple juice over the fish. Allow the fish to marinate for 20 minutes, turning over the fish after 10 minutes.

Drain the fish, and spray lightly with a fat-free vegetable spray. Place the steaks on a hot grill, and allow them to cook for about 3 to 4 minutes. Without turning the steaks over, turn them 45 degrees, and allow them to cook for another 4 to 5 minutes. Turn the steaks over, and cook for 5 minutes longer.

Remove from the grill when a knife inserted in the center of the steak reveals no remaining translucence, and the flesh appears opaque. Serve with the warm gingered pineapple sauce.

This recipe yields 4 servings.

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