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Fish Fillets in Pineapple Sauce

2 c unsweetened pineapple juice
Dash cayenne pepper
¼ c plain low-fat yogurt
6 white fish fillets (7 oz each)
¼ c chopped pistachios
1 ½ Tbsp chopped chives or green onion

Heat oven to 375° F. Combine pineapple juice and cayenne. Bring to a boil; boil gently until reduced to 2/3 c, 15-20 minutes. Remove pan from heat; whisk in yogurt. Lightly oil a baking dish. Place fillets into 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 over fish.

Yield: 6 servings.