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Asian Seafood Sauce delicately flavors the salmon and pineapple for a satisfying combination. Serve with white rice or wild rice.
1/2 cup McCormick® Asian Seafood Sauce
1 pound salmon steaks or fillets
1 can (8 ounces) pineapple slices, drained
Pour 1/4 cup of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
Refrigerate 20 minutes or longer for extra flavor. Remove fish and pineapple from sauce. Discard any remaining sauce.
Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Brush with remaining 1/4 cup sauce halfway through cooking. Grill pineapple 2 minutes or until heated through. Serve with fish.
Substitute swordfish or mahi mahi for the salmon.
(Amount per serving)