Recipe by pattikay in L.A.
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.
Top Review by gourmetmomma
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.
- 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 See How It's Made
- Preheat oven to 375°F.
- Rinse the fish fillets, pat dry and set aside.
- 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.
- Add salt to taste.
- Arrange the fish in a lightly oiled baking dish.
- Grill the fish till tender and cooked through and serve topped with chutney.
- Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
- Garnish with lemon wedges.