Grilled Sea Bass with Pineapple Guava Sauce

This grilled fish is topped with a seasoned pineapple guava sauce.

Photo of Grilled Sea Bass with Pineapple Guava Sauce


6 lb. 10 oz. 1 (#10) can DOLE® Pineapple Slices
3/4 cup plus 1 tablespoon soy sauce
5 tablespoons minced garlic
20 lb. sea bass or halibut steaks
72 oz. (9 cups) guava or mango nectar
9 tablespoons cornstarch
4 teaspoons curry powder
7 teaspoons lemon peel, grated


  1. Combine reserved juice, soy sauce and garlic in shallow non-metallic pan. Add fish; turn to coat both sides. Cover; refrigerate 15 to 30 minutes.
  2.  Stir together pineapple chunks, guava nectar,  cornstarch, curry and lemon peel in saucepan.  Cook and stir over medium high heat until sauce boils and thickens.
  3. Grill fish 15 to 20 minutes or until fish flakes easily with a fork, brushing occasionally with marinade and turning halfway through cooking.  Discard any remaining marinade.
  4. Serve fish with warm Pineapple Guava Sauce.
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