ShareThis
Caribbean Alaska Sole with Pineapple Mint Salsa
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 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
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
