Fish with Pineapple Chutney
Elevate your seafood dinner with this vibrant and flavorful Fish with Pineapple Chutney recipe, a perfect fusion of savory and sweet tropical flair. Tender fish fillets, seasoned with a hint of paprika for smoky depth, are pan-seared to golden perfection and paired with a homemade pineapple chutney bursting with fresh, zesty flavors. The chutney combines diced pineapple, red onion, jalapeño, ginger, and a touch of brown sugar and apple cider vinegar for a tangy-sweet topping with a hint of heat. Finished with chopped cilantro and a squeeze of lime, this dish is an ideal choice for a quick yet impressive dinner. Ready in just 40 minutes, it's a healthy, gluten-free option that is as delicious as it is nutritious. Perfect for weeknights or casual entertaining, this dish brings tropical sunshine straight to your plate!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces fish fillets (e.g., tilapia, cod, or snapper)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground paprika
- 2 tablespoons olive oil
- 1 cup pineapple (fresh or canned, diced)
- 0.5 cup red onion (finely chopped)
- 1 piece jalapeño (seeded and finely chopped)
- 1 teaspoon ginger (grated)
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 0.25 teaspoon ground cinnamon
- 2 tablespoons cilantro (chopped, for garnish)
- 1 piece lime (cut into wedges, for serving)
Instructions
Rinse and pat dry the fish fillets. Season them on both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fish fillets and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the fish from the skillet and set aside, keeping them warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red onion and jalapeño, and sauté for 2-3 minutes until softened.
Stir in the grated ginger and cook for another 30 seconds until fragrant.
Add the diced pineapple, brown sugar, apple cider vinegar, and ground cinnamon to the skillet. Stir to combine and cook for 8-10 minutes on medium heat, allowing the flavors to meld and the chutney to thicken slightly.
Adjust seasoning if necessary, adding a pinch of salt or more sugar to taste.
Serve the cooked fish fillets on a plate and spoon the pineapple chutney generously over the top.
Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy your tropical-inspired meal!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
