Fish With Pineapple Chutney Recipe

Name: Fish With Pineapple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0F.
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fish With Pineapple Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Pineapple Chutney

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