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
PINEAPPLE CHUTNEY
Provided by Food Network
Number Of Ingredients 10
Steps:
- In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
GRILLED PORK WITH PINEAPPLE CHUTNEY
Simple, sweet, and spicy dish with pineapple and pork.
Provided by CityBornSouthern Living
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
- While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
- Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
- Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.
Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g
GRILLED TILAPIA WITH PINEAPPLE SALSA
Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. -Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 10
Steps:
- For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY
Categories Blender Fish Fruit Pepper Broil Backyard BBQ Lime Pineapple Hot Pepper Summer Grill Grill/Barbecue Healthy Plantain Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Chutney:
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
- For fish:
- Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
- Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
JERK-SPICED MANGO PINEAPPLE CHUTNEY
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska
Provided by Taste of Home
Time 1h40m
Yield 5 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE CHUTNEY
A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time.
Provided by ChrisMc
Categories Chutneys
Time 15m
Yield 3 cups chutney
Number Of Ingredients 6
Steps:
- Drain pineapple and combine juice with sugar and vinegar.
- Boil the mixture down to 1/2 cup.
- Stir in pineapple, corn syrup, ginger, and cranberries and chill.
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- Heat oil in a medium saucepan over medium-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 teaspoon salt. Cook 4 minutes, stirring constantly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.
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