Fish With Pineapple Chutney

Name: Fish With Pineapple Chutney
Ingredients: 4 fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish); Chutney; 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)

12 ingredients

8 steps

Ingredients

4 fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish)
Chutney
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.