YIELD: 24 (6-OZ. SERVINGS) SALSA: 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.) FISH: ¼ cup curry powder (112 oz.) 1 Tbsp. ground cinnamon 1 Tbsp. brown sugar 2 tsps. salt 1 tsp. pepper 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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.