Fish With Pineapple Chutney - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 375\u00b0F.
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.