Fish With Pineapple Chutney

• 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 375u0b0F.
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.

fish, chutney, pineapple, lemon, green chili pepper, red bell pepper, scallion, gingerroot, tabasco sauce, salt, lemon

Taken from www.food.com/recipe/fish-with-pineapple-chutney-231968 (may not work)