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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fish With Pineapple Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions