Yield: 6 servings
2 cups Unsweetened pineapple juice
Dash Cayenne pepper
¼ cup Plain low-fat yogurt
6 White fish fillets
¼ cup Roasted/salted American pistachios, coarsely chopped
1½ tablespoons Fresh chives or green onions, chopped
Heat oven to 375° F. Combine pineapple juice and cayenne. Bring to a boil; boil gently until reduced to 2/3 cup, 15 to 20 minutes. Remove pan from heat; whisk in yogurt. Lightly oil a baking dish. Place fillets in dish; cover with foil. Bake until fish turns opaque, 6 to 10 minutes. Just before serving, reheat sauce (do not boil or it will curdle). Stir in pistachios and chives. Spoon sauce over fish.