A Midsummer Night's Chutney!
Apparently, I've loved my chutneys lately :) This pineapple-topped red snapper makes for the perfect meal on a sunny evening off! I decided to pair it with my previous post, the Sweet Potato Salad with Spiced Yogurt Dressing, and it was delicious. The subtle hint of ginger from the mango chutney in the sweet potato salad brought out both the ginger and citrus flavors in this prepared fish. I chose to use snapper, a white fish, but tilapia, tuna, or mahimahi would work just the same. Choose your fishy favorite!
Ingredients:
4 5-6oz. fish filets
1 cup fresh pineapple chunks
1 teaspoon fresh grated lemon peel
1 red bell pepper, chopped
3 scallions, chopped
2 1/2 teaspoons fresh grated ginger root
1 fresh green chile, chopped and seeded
1 teaspoon of Sriracha
1/4 teaspoon salt
Cooking Spray
Directions: Serves 4
1. Preheat the oven to 375. Coat a baking dish in cooking spray.
2. Wash and dry the fish and arrange them on the baking dish.
3. Combine the rest of the ingredients in a food processor, and blend the chutney until the consistency is somewhat like confetti.
4. Top the fish with the pineapple chutney. Don't be afraid to be generous!! There should be about 1/4 of the chutney left.
5. Cover the baking dish with tinfoil, and bake the fish for 22-25 minutes until the inside is cooked and tender.
6. When ready to serve, top the fish with the remainder of pineapple chutney and enjoy!
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