Haddock With Tropical Chutney Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz), undrained | |
| 2 medium-size oranges, peeled, sectioned, and diced | ||
| 2 tablespoons minced unsalted cashews | ||
| Dried apricots | 2 Tablespoon, minced | |
| Ginger root | 1 Teaspoon, grated | |
| Curry powder | 1/2 Teaspoon | |
| 4 (4-ounce) haddock steaks (3/4 inch thick) | ||
| Vegetable cooking spray | ||
| 1 tablespoon low-sodium soy sauce | ||
| Honey | 2 Teaspoon | |
Directions
Drain pineapple, reserving 1/2 cup juice.
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.
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.
Chef
