1 tbsp lime zest

2 tbsp fresh lime juice

2 tbsp light brown sugar

2 tbsp ginger root, grated

1 tsp table salt

1/4 tsp cayenne pepper

1 1/4 pound halibut fillets, four 6 oz fillets cut 1/2-inch thick

1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)

Coat grill with cooking spray. Preheat grill. Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a zip-close plastic bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.

Meanwhile, in a second plastic bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.

Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.

Yields about 1 fillet plus 1/2 cup pineapple per serving.

Serves 4.

WW Points: 4 pt.