15	lbs.	10 oz. fish fillets, fresh or frozen, thawed
1/4	cup	canola oil
2	bunches	green onions, minced (reserve green part for garnish)
2	tbsp.	fresh ginger root, grated
1	No. 10 can	pineapple chunks, unsweetened, drained (reserve juice for sauce)
3	tbsp.	salt-reduced soy sauce
1 qt.	1 cup	pineapple juice, unsweetened
1 1/4	cup	apple juice concentrate, thawed
1/3-1/2	cup	apple cider vinegar
1/4-1/4	cup	honey
1/3	cu	cornstarch dissolved in a little water
		pepper to taste

Preheat oven to 425 degrees F. Arrange fillets in a single layer on baking pans. In a medium-sized saucepan or large skillet, heat Canola Oil and cook minced white part of onions and grated ginger for 2 minutes. Add pineapple chunks and soy sauce and cook 2 minutes more. Spread this mixture over fillets. Bake for 10 to 15 minutes or until fish flakes when probed with a fork at thickest part. While fish bakes, in a heavy saucepan, heat pineapple juice, apple juice concentrate and smaller amounts of vinegar and honey. Bring to a boil. Taste for the proper balance of sweet and sour, and add more honey or vinegar as necessary. Whisk in cornstarch paste and cook, stirring constantly, until sauce thickens. Add pepper to taste. Serve sauce over fish and garnish with green minced onions. 

Makes 50 servings. 
(Source: Healthwise Quantity Cookbook) 
Nutrient Analysis Per Serving: (Portion size 3 1/2 oz. cooked) Calories 187, Protein 19 g, Fat 4 g, Carbohydrate 19 g, Sodium 116 mg