FISH WITH PINEAPPLE CHUTNEY
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.
Provided by pattikay in L.A.
Categories Pineapple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 230.2, Fat 1.8, SaturatedFat 0.3, Cholesterol 99, Sodium 144.3, Carbohydrate 11.8, Fiber 3, Sugar 5.9, Protein 42.4
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