Fish With Pineapple Chutney

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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