Fish With Pineapple Chutney

Name: Fish With Pineapple Chutney
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 4 fillets fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish); 2 teaspoons grated fresh gingerroot; 1 green chili pepper , seeds removed if milder flavor desired; 1 lemon , peeled and seeded; 1 teaspoon grated lemon peel; 1 serving lemon wedge (garnish); 1 serving Chutney; 237 milliliters fresh pineapple chunk (or drained, unsweetened canned chunks, reserve juice); 237 milliliters chopped red bell pepper; 1 serving salt (to taste); 59 milliliters chopped scallion; 1 serving Tabasco sauce (to taste)

Fish With Pineapple Chutney requires about 40 minutes from start to finish. One serving contains 191 calories, 5g of protein, and 1g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 1. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have fish, lemon, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 375F.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.

Ingredients you will need

Bell Pepper

Fish Fillets

Lemon Peel

Pineapple

Green Onions

Chutney

Hot Sauce

Ginger

Chili Pepper

Lemon

Equipment you will use

Food Processor

Oven

Add reserved juice if chutney seems too dry.

Ingredients you will need

Chutney

Juice

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.

Ingredients you will need

Chutney

Fish

Salt

Equipment you will use

Baking Pan

Oven

Grill

Garnish with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

4fillets

fish fillets (suggest red snapper, pompano, tuna, mahi mahi, swordfish)2teaspoons

grated fresh gingerroot 1

green chili pepper , seeds removed if milder flavor desired 1

lemon , peeled and seeded 1teaspoon

grated lemon peel 1serving

lemon wedge (garnish)1serving

Chutney 237milliliters

fresh pineapple chunk (or drained, unsweetened canned chunks, reserve juice)237milliliters

chopped red bell pepper 1serving

salt (to taste)59milliliters

chopped scallion 1serving

Tabasco sauce (to taste)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.