How to cook Baked Catfish with Pineapple Chutney
- 4 catfish fillets (6 ounces each)
- 2 Tablespoons lemon juice
- 1/4 cup evaporated skim milk
- 2/3 cup corn flake crumbs
- 2 teaspoons cooking oil
- Pineapple Chutney
Pineapple Chutney Ingredients:
- Heat oven to 450 degrees.
- Spray baking pan with non-stick coating set aside.
- Sprinkle catfish fillets with lemon juice.
- Dip catfish fillets in milk, then roll in crumbs. Arrange fillets in prepared pan drizzle with oil.
- Bake about 8 to 10 minutes or until fish flakes easily.
- Garnish with Pineapple Chutney.
How to cook Pineapple Chutney
- 1 can (8 ounces) crushed pineapple (may substitute 1 cup fresh diced pineapple)
- 1 1/2 cups chopped green apple
- 1/2 cup chopped red pepper
- 3 Tablespoons sugar
- 2 Tablespoons cider vinegar
- 2 Tablespoons instant minced onion
- 3/4 teaspoon curry powder
- 3/4 teaspoon mustard seeds
In small saucepan, combine all the ingredients simmer, stirring 5 minutes.
A chutney (British spelling) or chatni (Urdu, Hindi, Bengali or Tamil transliteration) is a term for a variety of sweet and spicy condiments, originally from the Indian subcontinent. Chutney, as a genre, is often similar to the salsa of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food.
This recipe for Baked Catfish with Pineapple Chutney serves/makes: 4
The Baked Catfish with Pineapple Chutney recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Catfish
Preparation Method: Baked