Ingredients

• ¼ cup green onions, thinly sliced
• 4 frozen fish fillets (such as salmon, snapper, or halibut; 1 ½ lb)
• Cooking spray
• ¼ cup + 2 teaspoons low-sodium teriyaki sauce
• 1 (8-oz) can crushed pineapple (undrained)
• ½ cup water
• 3 tablespoons pineapple preserves
• 3 tablespoons Asian sweet chile sauce

Prep

• Slice green onions.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides of fish with cooking spray, then add fish to pan; cook 4 minutes on the first side. Turn fish and cover; cook 4 more minutes. Whisk together ¼ cup teriyaki sauce, pineapple, and water. (Temperature of fish should be about 125°F.)
2. Pour sauce over fish, then cover; cook 2 more minutes to develop flavor. Stir together pineapple preserves, chile sauce, and remaining 2 teaspoons teriyaki sauce.
3. Spoon sauce evenly over fish, then cover and turn heat off; let fish stand 1-2 minutes or until 145°F (or fish separates easily). Sprinkle with green onions and serve.

Ingredients

• 1 head bok choy (or 1 bunch Swiss chard)
• 1 tablespoon canola oil
• 16 oz frozen whole kernel corn
• 1 tablespoon ginger stir-in paste
• 1 tablespoon hoisin sauce
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Remove leafy portions of bok choy; cut stems into ¼-inch-thick slices (3 cups). Place oil in pan, then add corn; cook and stir 3–4 minutes until corn begins to soften and brown. Combine ginger paste and hoisin sauce and stir into corn; remove from pan and place in large bowl.
2. Stir bok choy, salt, and pepper into same pan; cook 1–2 minutes until stems are tender. Add to bowl with corn and stir to combine; serve.