Baked Catfish with Pineapple Chutney Recipe

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 Recipe

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

The Baked Catfish with Pineapple Chutney recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Baked (more Baked recipes)

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