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Haddock With Tropical Chutney Recipe
|Canned crushed pineapple in juice||8 Ounce, undrained (1 Can)|
|Oranges||2 Medium, peeled, sectioned, and diced|
|Minced unsalted cashews||2 Tablespoon|
|Minced dried apricots||2 Tablespoon|
|Peeled grated gingerroot||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Haddock steaks||16 Ounce (Four 4 Ounce Pieces, 3/4 Inch Thick)|
|Vegetable cooking spray||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 1771 Calories from Fat 855
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 21.4 g106.8%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 2197.1 mg91.5%
Total Carbohydrates 185 g61.8%
Dietary Fiber 14.6 g58.6%
Sugars 95.7 g
Protein 62 g124.3%
Vitamin A 38.7% Vitamin C 300.2%
Calcium 39.3% Iron 65.1%
*Based on a 2000 Calorie diet
Combine pineapple, 3 tablespoons reserved juice, orange, and next 4 ingredients; stir well.
Let stand 1 hour at room temperature.
Place haddock steaks in an 11x7x1 1/2 inch baking dish coated with cooking spray.
Combine remaining 1 tablespoon pineapple juice, soy sauce, and honey; brush over steaks.
Bake, uncovered, at 450° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to individual serving plates.