Haddock With Tropical Chutney
|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|
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.