xiaoxl/recipe_data huggingface dataset:
Mama's Oh-So-Savory Lamb and Eggplant Casserole
Category: meat-and-poultry
By MAMA2EANDJ

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Ingredients:
1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks  celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3  tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1  lemon, juiced, or to taste

Directions:
Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes. While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside. Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish. Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish. Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs. Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole. Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Prep time: 35 mins
Cook time: 1 hr
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 384.6
Fat: 23.2 g
Saturated fat: 7.5 g
Carbohydrates: 22.6 g
Sugars: 12.2 g
Dietary fiber: 8.4 g
Protein: 24 g
Cholesterol: 77.2 mg
Sodium: 1471.2 mg
Tom's Crunchy Salad
Category: salad
By COLVIN

A colorful and crunchy salad that you can make up in advance and eat over several days -- great for singles on the run and colorful and unusual at dinner parties.

Ingredients:
2  red bell pepper, seeded and diced
2  green bell peppers, seeded and diced
2  tomatoes, chopped
4 stalks celery, chopped
1 cup bean sprouts
½  white onion, diced  (Optional)
½ cup Italian salad dressing, or as needed

Directions:
In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 73.1
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 8.4 g
Sugars: 4.7 g
Dietary fiber: 1.8 g
Protein: 1.3 g
Sodium: 262.4 mg
Southern Pork Tenderloin
Category: meat-and-poultry
By dferrell2

I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.

Ingredients:
2 cups panko bread crumbs
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
¼ cup olive oil

Directions:
Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides. Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 359.7
Fat: 17.7 g
Saturated fat: 3.2 g
Carbohydrates: 39 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 23.6 g
Cholesterol: 49.1 mg
Sodium: 307.2 mg
Dijon Ham and Lentil Soup


Ingredients:
onion, green pepper, carrot, garlic clove, bay leaf, low sodium chicken broth, stewed tomatoes, water, ham, dry lentils, Dijon mustard

Directions:
In a large pot, combine all ingredients except dijon mustard.
Heat to a boil over medium-high heat.
Reduce heat; simmer uncovered for 1 hour.
Stir in mustard and serve hot.
Egyptian Palace Bread (Dessert)


Ingredients:
honey, heavy cream

Directions:
Remove the crust from the bread. Soak the slices in honey for at least a half hour. Lightly grease a small deep baking dish. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish.
Bake in a 300 degrees oven for 45 minutes.
Cool and chill in the refrigerator. Slice and top with heavy cream.
Salad in a Glass (Juice)


Ingredients:
romaine lettuce, tomatoes, celery ribs, carrot, red bell pepper

Directions:
Juice together all veggies., Add salt/pepper to taste if you wish.
Flatbread Breakfast Pizza
Category: breakfast-and-brunch
By Mother Ann

Healthy scrambled eggs on a flatbread! A delicious breakfast pizza made on a flatbread and served with salsa.

Ingredients:
2  eggs, or as needed
1 ½ tablespoons milk
salt and ground pepper to taste
cooking spray
¼ cup cooked sausage, crumbled
3 slices cooked bacon, cut into pieces
½ cup diced tomatoes, or to taste  (Optional)
½ cup diced mushrooms, or to taste  (Optional)
1  prepared flatbread
¼ cup shredded Monterey Jack cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Whisk eggs and milk together in a bowl; season with salt and pepper. Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes. Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese. Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 13 mins
Total time: 28 mins
Yields: 1 breakfast flatbread

Calories: 559.6
Fat: 23.7 g
Saturated fat: 8 g
Carbohydrates: 67.7 g
Sugars: 2.6 g
Dietary fiber: 3.3 g
Protein: 27.8 g
Cholesterol: 219.4 mg
Sodium: 862.4 mg
Caprese-Style Grilled Chicken Breasts


Ingredients:
red wine vinegar, garlic clove, Dijon mustard, of fresh mint, salt, black pepper, olive oil, tomatoes, fresh basil, boneless skinless chicken breasts, mozzarella cheese, angel hair pasta

Directions:
Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon salt, 1/8 teaspoon pepper.  Whisk in olive oil.
Combine tomatoes, basil and 3 tablespoons of the dressing.  Cover and set aside.
Brush chicken with remaining dressing and season with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.  Grill over medium-high heat for 5-6 minutes each side.  Scatter cheese over top during last minute of cooking.
Toss coked pasta with tomato salad.  Serve with chicken.
Pumpkin-Oat Bars (Gluten Free)


Ingredients:
dark brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, pumpkin puree, pure vanilla extract, unsweetened applesauce, olive oil, coconut oil, chocolate chips, pecans, golden raisin, maple syrup

Directions:
Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour.  You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.  NOTE:  oats are measured before you processes them.
In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda.   Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla.  Combine until mixed well.  NOTE: the batter should be looser than cookie dough but thicker than cake batter.  If your batter is too thick add a little water 1/4 cup at a time until it looks right.
Gently fold in chocolate chips, raisins, and/or nuts.
Pour batter into prepared pans and gently smooth top.  Bake for 35-45 minutes, or until knife inserted into center comes out clean.  Timing will depend on what size pan you use, but definitely check around 30 minutes.
Once out of the oven drizzle the top with maple syrup (optional].  It soaks in so they wont be super sticky.
NOTES:
You can use "old fashioned" or "quick" rolled oats.  Use Gluten-free oats only if you want to avoid gluten.
Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
On occasion I've substituted part of the oats with granola cereal (processed into flour] with good results.
Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.
Mixed Veg


Ingredients:
onion, tomatoes, green chili pepper, coriander powder, turmeric powder, chili powder, garam masala powder, cumin seed, panir, water, coriander leaves, salt

Directions:
"In a kadhai or thick bottomed pan, heat oil. Add cumin seeds. Once they splutter, add the chopped onions. Fry the onions till they become transparent. Add the ginger-garlic paste. Fry for a minute or till the raw smell disappears. Add the tomatoes. Keep on stirring till the tomatoes become soft and pulp When the mixture becomes smooth and one, then add all the spice powders mentioned above. Now add all the spice powders one by one. Stir the spice powders with the onion-tomato mixture. Add the green chili. Mix in the chopped veggies, salt and water. Cover and let the veggies cook. Add more water if the water dries up and if the veggies are still to be cooked. Add paneer once the veggies are cooked. Simmer without the lid for 2 minutes. Garnish with fried paneer cubes and chopped coriander leaves. Serve mix vegetables dish hot with rice,roti."
Lemony Corn on the Cob


Ingredients:
butter, lemon pepper seasoning, fresh corn

Directions:
Combine the butter and the lemon pepper; spread on corn and place each ear on a piece of heavy duty foil.
Roll foil lengthwise around each ear, and twist at each end.
Grill corn, covered with grill lid, over medium coals (300F-350F] 20 minutes, turn after 10 minutes.
Seeduction Bread (Copykat - Whole Foods Recipe)


Ingredients:
warm water, molasses, honey, active dry yeast, canola oil, unbleached all-purpose flour, whole wheat flour, sea salt, sunflower seeds, poppy seed, wheat gluten

Directions:
Gently stir together the warm water, molasses, honey and yeast in a large bowl and let stand until foamy, about 5 minutes.  Pour oil into the yeast mixture.
In a separate bowl, mix together the a. p. flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten.  Stir the flour and seed mixture to the yeast mixture until it pulls together.  Turn the dough out of the bowl onto a lightly floured surface.  Knead for 7-8 minutes, adding additional flour as needed.  Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour.  Grease a 9 x 13 baking sheet.
Punch down the risen dough and turn out of the bowl onto a lightly floured surface.  Form into a round or oval loaf shape and place onto the prepared baking sheet.  Cover the dough and allow to rise until doubled in size again, about 40 minutes.
Preheat oven to 375 degrees toward the end of this second rise.  Slash the top of the loaf diagonally with a sharp razor blade or serrated knife.  Carefully brush with  the beaten egg white, and sprinkle with remaining millet seeds over the top.
Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 - 45 minutes.  Prep time includes rising time.
Simply Homemade Sweet Potato Casserole


Ingredients:
sweet potatoes, all-purpose flour, brown sugar, butter, salt, pecans, marshmallows

Directions:
Preheat oven to 350 degrees farenheit.
Drain sweet potatoes and reserve 1/2 cup of the liquid.
Place the drained sweet potatoes evenly on a 9 x 9 pan.
Pour the 1/2 cup of reserved sweet potato liquid over the potatoes.
For the topping, mix together flour, sugar, butter and salt.  Stir in the chopped pecans.  The mixture should be crumbly.
Spread topping mixture evenly over the sweet potatoes.
Bake in oven for 30 minutes.  Place foil over pan if the toppings starts to darken too much.
Remove sweet potatoes from oven and turn oven on broil.
Spread the marshmallows over the sweet potatoes and return to the oven.
Broil for about 5 minutes or until the tops of the marshmallows start to turn brown.  Remove from oven and serve.
Pork Stew for the Crock Pot


Ingredients:
garlic cloves, salt, cumin, dried oregano leaves, green chilies, chicken broth, tomatoes, fresh cilantro, ground coriander, lime juice, cooked rice

Directions:
Heat 1 tablespoon oil in large skillet over medium heat.
Add pork; cook 10 minutes or until browned on all sides.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet.
Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well.
Cover and cook on low 5 hours or until pork is tender and barely pink in center.
Serve over rice and sprinkle with almonds, if desired.
Memphis Dry Rub
Category: side-dish
By Nikki Johnson 

This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!

Ingredients:
¼ cup brown sugar
¼ cup white sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder

Directions:
Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 24.6
Fat: 0.3 g
Carbohydrates: 5.9 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 876.8 mg
Baby Romaine With Mango


Ingredients:
mango, romaine lettuce leaf, feta cheese, red onion, fresh lemon juice, white sugar, sea salt, fresh ground black pepper

Directions:
Place leaves on plate.
Chop mango into cubes and toss over leaves.
Cut up the red onion into desired size and add on top.
Garnish with feta. (I prefer cubbed not crushed.].
Vinaigrette:
Mix all together using more fresh lemon than sunflower oil.
Pour over salad.
Enjoy!
Asian Risotto


Ingredients:
arborio rice, butter, shiitake mushrooms, garlic, ginger, fresh shrimp, chicken broth, dry sherry, soy sauce, red bell pepper, pine nuts, cilantro leaf

Directions:
Melt 3 TBS of the butter in a medium saucepan over medium heat.
Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
Melt remaining 2 TBS butter in the same saucepan.
Stir in ginger and garlic, saute until fragrant, about 1 minute.
Stir in rice; cook over medium heat for 3 minutes.
In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
Bring to a boil; remove shrimp to a bowl.
Add about a third of the hot broth to the rice.
Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
Stir in cilantro and serve right away.
To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
Sour Cream Fudge


Ingredients:
sugar, butter, white corn syrup, sour cream, walnuts, vanilla, salt

Directions:
Mix sugar, corn syrup, butter, salt and sour cream together.  Cook over medium heat until reaches the soft ball stage, 235 degrees.
Cool to  room temperature in the cooking pot.
Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter.  Do not spread top, it will be glossy and  uneven.
Cut into 24 squares. Keep in covered container chilled.
Alabama Fire Crackers
Category: appetizers-and-snacks
By I phill hungry

Turn saltine crackers into a gourmet party snack. This recipe is cheap, delicious and requires no cooking! These are really great with chili.

Ingredients:
1 ⅔ cups vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package multigrain saltine crackers

Directions:
Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 30 servings

Calories: 180.9
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 12.5 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Sodium: 320.2 mg
Yucatan - Style Chicken and Vegetable Soup


Ingredients:
onion, garlic cloves, extra virgin olive oil, chipotle chile in adobo, carrots, chicken broth, tomatoes, kosher salt, zucchini, fresh cilantro, sour cream, avocado, lime, fresh cilantro

Directions:
In a 4-quart Dutch oven, heat oil over medium-high heat.
Add onion, saute for 3 minutes.
Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
Add carrots. Cook and stir for 4 minutes more.
Add broth, tomatoes, zucchini,and salt.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
Place in bowls.
Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs]on the side.
Bumble Bee


Ingredients:
"vodka"

Directions:
Build over ice in a hightball glass., Top up with coke.
Lemon Vinaigrette Dressing


Ingredients:
extra virgin olive oil, fresh lemon juice, fresh oregano, garlic cloves, sugar, fresh ground pepper, salt

Directions:
Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
Let sit for an hour or so, and then whisk again before serving.
Wild Rice and Walnut Pilaf


Ingredients:
butter, onion, water, brown and wild rice mix, salt, fresh parsley, fresh chives, fresh lemon juice, olive oil, walnuts

Directions:
Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
Ranch Burgers
Category: main-dish
By DAMIANSMOMMY

The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments.

Ingredients:
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1  egg, lightly beaten
¾ cup crushed saltine crackers
1  onion, chopped

Directions:
Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 268
Fat: 15.2 g
Saturated fat: 5.7 g
Carbohydrates: 7.7 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 23.1 g
Cholesterol: 97.6 mg
Sodium: 392.7 mg
Curried Peas


Ingredients:
coconut milk, curry powder, olive oil, fresh ginger, onion, cinnamon, cumin, tomatoes

Directions:
In a small bowl, mix together coconut milk, and curry.
In a saucepan, heat oil over medium. Add onion, cinnamon and cumin. Sauté until onions are soft.
Stir in tomatoes, peas and coconut milk. Reduce heat and simmer until peas are tender.
Serve over rice and pass naan bread.
Roasted Chicken Breast


Ingredients:
chicken breasts, salt, pepper, thyme, butter

Directions:
Place chicken breasts in a shallow baking dish, skin side up., Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme., Brush with melted butter and roast 1 hour at 350 degrees or until done.
Red Velvet Cherry Cake


Ingredients:
eggs, margarine, buttermilk, cherry pie filling, frozen non-dairy topping

Directions:
http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe] or use box.
Baking Instructions:
Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake according to directions.
Combine cherry pie filling and almond extract in small bowl, stir.
To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Black Beans


Ingredients:
black beans, onion, garlic clove, fresh cilantro, cayenne pepper, salt

Directions:
In a medium saucepan, combine beans, onion and garlic and bring to a boil., Reduce heat to medium-low and add cilantro, cayenne, and salt., Simmer for 5 minutes and serve.
Stir Fried Kai Lan or Broccoli


Ingredients:
broccoli, garlic cloves, salt, oyster sauce

Directions:
Heat oil in a wok., Add garlic, salt and stir fry, until it is just beginning to turn light brown., Add vegetables, stir, cover and cook for 3-4 minutes, stirring a few times., Take out in a serving dish and dot a few drops of Oyster sauce on top., Serve hot, with other main meal dishes and rice.
Grilled Salmon Spinach Salad


Ingredients:
pineapple slices, soy sauce, dry mustard, garlic cloves, ground ginger, brown sugar, salmon, vinegar, fresh spinach, feta cheese, grape tomatoes, cherry tomatoes

Directions:
Drain pineapple reserving 1/3 c of juice.
Mix 1/3 c pineapple juice, soy sauce, mustard, garlic, ginger and brown sugar.
Cut fish into 4-5 servings and place in a pan.
Pour marinade over fish let stand 20 min turn over and marinate 20 more minute.
Heat grill or broiler in oven. Remove fish from marinade, reserving marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillets]. Grill pineapple slices at the same time fish is grilling.
Place marinade in a small saucepan boil then remove from heat.
After cool wisk in vinegar and oil.
Place washed spinach on plates, arrange tomatoes and crumbled feta over spinach. Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing.