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 ...
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