Serves 4

1 20-oz (600 mL) can pineapple chunks, packed in unsweetened pineapple juice, drained (reserving 2 tbsp (30 mL) juice)
2 tbsp (30 mL) unsweetened pineapple juice (from canned pineapple)
2 tbsp (30 mL) reduced-sodium soy sauce
1 tbsp (15 mL) fresh ginger, finely minced
2 cloves garlic, minced
1 tsp (5 mL) sugar
2 tsp (10 mL) sesame oil, divided
1 lb (500 g) U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5 cm) pieces
1 1/2 cups (375 mL) broccoli, chopped
1 tbsp (15 mL) cornstarch blended with 1 tbsp (15 mL) cold water

In a large bowl, stir together pineapple juice, soy sauce, ginger, garlic, sugar, and one teaspoon sesame oil. Add catfish and stir to coat. Set aside.

In a large nonstick skillet or wok, heat remaining teaspoon sesame oil over medium-high heat. Add fish mixture and stir-fry until catfish is just opaque but still moist in thickest part, about 2-3 minutes. Remove catfish from pan with a slotted spoon and keep warm.

Add broccoli to pan and stir-fry for 30 seconds. Blend cornstarch and water, then add to pan. Cook, stirring, until sauce boils and thickens slightly (1 - 2 minutes).

Return catfish to pan. Add drained pineapple chunks and mix gently but thoroughly, just until catfish is hot and coated with sauce.