Fish Stick With Banana Chutney
|For banana chutney|
|Bananas||2 Medium, chopped|
|Chopped sweet peppers||1 Cup (16 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 , minced|
|Packed brown sugar||1 1⁄2 Tablespoon|
|Canola oil||1 Teaspoon|
|Ground black pepper||To Taste|
|For fish sticks|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Ground black pepper||1 Teaspoon|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Crushed baked barbecue potato chips||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Red snapper fillets||1 Pound, skin removed, cut into 16 strips|
To make the banana chutney: Grate 1 tablespoon rind from the limes into a medium bowl; cut the limes in half and squeeze 3 tablespoons juice into the bowl.
Discard the limes.
Stir in the bananas, red and green peppers, scallions, jalapefio peppers, brown sugar, and oil.
Season with the salt and black pepper.
Cover and set aside for about 25 minutes to allow the flavors to develop.
To make the fish sticks: Preheat the oven to 500°F.
Coat a baking sheet with no-stick spray.
On a large plate, mix the flour and black pepper.
Pour the egg substitute into a shallow bowl.
In another shallow bowl, mix the potato chips, Parmesan, and red pepper.
Dredge the fish strips in the flour mixture, shaking off the excess.
Dip into the egg substitute, then roll in the potato-chip mixture to coat completely.
Place on the prepared baking sheet in a single layer.
Bake for 8 to 10 minutes, or until golden brown.