YIELD: 24 (6-OZ. SERVINGS)
|1 whole||fresh pineapple* (4 lbs.)|
|2 cups||red onions, chopped (10 oz.)|
|½ cup||green chiles, diced (3 oz.)|
|¼ cup||fresh ginger root, |
minced (1 oz.)
|¼ cup||fresh mint or cilantro, |
chopped (1 oz.)
|¼ cup||curry powder (112 oz.)|
|1 Tbsp.||ground cinnamon|
|1 Tbsp.||brown sugar|
|24||Alaska sole fillets, thawed if necessary (6 oz. ea.)|
For the salsa: Peel, core and chop pineapple. Combine pineapple, onions, green chiles, ginger root and mint. Cover and refrigerate.
For the fish: Mix curry powder, cinnamon, brown sugar, salt and pepper together. Sprinkle and rub about ¼ teaspoon of spice mixture on each side of sole.Pan-sear sole until just cooked. Top with approximately ¼ cup Pineapple Mint Salsa.
*Canned, drained pineapple tidbits (28 oz. or 4 cups) may be substituted.
Recipe and photo from the Alaska Seafood Marketing Institute