Directions:
- For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
- For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
- Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.95 Kcal (2307 kJ) | ||
| Calories from fat | 262 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.11g | 45% | |
|---|---|---|---|
| Cholesterol | 75.13mg | 25% | |
| Sodium | 184.05mg | 8% | |
| Potassium | 911.75mg | 19% | |
| Total Carbs | 39.85g | 13% | |
| Sugars | 26.24g | 105% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 32.2g | 64% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 107.2mg | 595% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.16 Kcal (470 kJ) | ||
| Calories from fat | 53.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 45% | |
|---|---|---|---|
| Cholesterol | 15.3mg | 25% | |
| Sodium | 37.47mg | 8% | |
| Potassium | 185.62mg | 19% | |
| Total Carbs | 8.11g | 13% | |
| Sugars | 5.34g | 105% | |
| Dietary Fiber | 0.45g | 9% | |
| Protein | 6.56g | 64% | |
| Vitamin C | 5.4mg | 44% | |
| Iron | 21.8mg | 595% | |
| Calcium | 6.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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