Fish With Pineapple Chutney

Total Time
Prep 15 mins
Cook 25 mins

Posted for Zaar World Tour III - this recipe is from the Moosewood Restaurant Low Fat Favorites, but it seems to fit with Australian ingredients, so I'm including for that region. 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 Nutrition


  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.


Most Helpful

this has so much potential, it just needs some tweaking. i seasoned some tuna with lemon garlic salt and then pan-cooked to rare. the chutney needs a bit of salt to bring out the flavors and is better if made in advance. rather than using a food processor, i chose to chop the ingredients very finely with a knife. next time i will add cilantro and use lime juice instead of lemon.

gourmetmomma August 11, 2007

This was pretty good. I think I might have liked the alternative preparation suggested by the poster of grilling the fish first and then topping with the chutney. The combo of the pineapple and fish was a pleasent suprise. I was a little uncertain about using the canned pineapple undrained, so I compromised and drained of half the liquid, but really in retrospect, I would drain off all the juice.

tara portee June 11, 2007

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