Fish Fillets with Pineapple Pistachio Sauce

2 cups unsweetened pineapple juice
Dash cayenne pepper
1/4 cup plain low-fat yogurt
6 white fish fillets (7 ounces)
1/4 cup natural California pistachios, coarsely chopped
1 1/2 tablespoons chopped fresh chives or green onions

Heat oven to 375 degrees F. Lightly oil a baking dish.

Combine pineapple juice and cayenne. Bring to a boil; boil gently until reduced to 2/3 cup, 15 to 20 minutes.

Remove pan from heat; whisk in yogurt.

Place fillets in prepared dish; cover with foil.

Bake until fish turns opaque, 6 to 10 minutes.

Just before serving, reheat sauce (do not boil or it will curdle). Stir in pistachios and chives. Spoon sauce over fish.

Makes 6 servings
Source: California Pistachio Commission