Fish With Pineapple Chutney

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.