Sauteéd Tilapia with Gingered Pineapple Sauce

• 1 cup thinly sliced purple onion
• 1½ cups pineapple juice
• 2 tbsp. lime juice
• ½ cup halved seedless green grapes
• 1 orange, peeled, cut in half and sliced
• 1 cup cubed mango
• 2 tbsp. slivered orange peel
• 1 tbsp. grated fresh ginger
• ½ tsp. salt
• ¼ tsp. pepper
• 6 tilapia fillets (about 1½ lb.)
• 1 tbsp. cornstarch
• Hot cooked rice

Heat skillet to 350°F. Cook onion for 3 minutes, stirring occasionally. Add 1¼ cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper. Cook 3 minutes longer, stirring occasionally.

Blend remaining ¼ cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm.

Raise temperature to 375°F. Cook fish until golden on both sides and fully cooked, pushing any grease or drippings into the grease channel. Remove grease and return sauce to skillet and heat through.

Serve over rice and garnish with sliced toasted almonds, if desired

Makes 6 servings.