Fish With Pineapple Chutney |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Feel free to season up the chutney as you see fit. NOTE: I've made a few changes to this recipe to reflect some excellent suggestions made by a reviewer. Ingredients:
4 fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish) |
1 cup fresh pineapple chunk (or drained, unsweetened canned chunks, reserve juice) |
1 teaspoon grated lemon peel |
1 lemon, peeled and seeded |
1 green chili pepper, seeds removed if milder flavor desired |
1 cup chopped red bell pepper |
1/4 cup chopped scallion |
2 teaspoons grated fresh gingerroot |
tabasco sauce (to taste) |
salt (to taste) |
lemon wedge (garnish) |
Directions:
1. Preheat oven to 375°F.
2. Rinse the fish fillets, pat dry and set aside.
3. In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
4. Add salt to taste.
5. Arrange the fish in a lightly oiled baking dish.
6. Grill the fish till tender and cooked through and serve topped with chutney.
7. Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
8. Garnish with lemon wedges.
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