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Recipes / Catfish / Catfish with Pineapple Chutney

Recipe Name: Catfish with Pineapple Chutney Servings: 4
1 pound catfish fillets
2 Tablespoons lemon juice
1/4 cup evaporated skim milk
2/3 cup corn flake crumbs
2 teaspoons cooking oil

Pineapple Chutney:

can (8 ounces) crushed pineapple (may substitute 1 cup fresh diced pineapple)
1 1/2 cup 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
Heat oven to 450 F. Spray baking pan with non-stick coating; set aside. Sprinkle catfish with lemon juice. Dip fillets in milk, then roll in crumbs. Arrange fillets in prepared pan; drizzle with oil. Bake about 8-10 minutes or until fish flakes easily. Garnish with chutney.

Pineapple Chutney:

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