All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 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

How to cook Baked Catfish with Pineapple Chutney:

• 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.

Pineapple Chutney Ingredients:

• 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

How to cook Pineapple Chutney:

In small saucepan, combine all the ingredients simmer, stirring 5 minutes.

Comments:

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

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Main Ingredient: Catfish
Preparation Method: Baked