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Haddock With Tropical Chutney

Healthycooking's picture
  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
  Honey 2 Teaspoon

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.

Recipe Summary

Side Dish

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