1 (8-oz.) can unsweetened crushed pineapple, moderately drained
1/4 cup shredded coconut
1/3 cup chopped walnuts
Zest from 1 medium orange
Fish fillets (works best with thicker white fillets like codfish, halibut, etc.)
Preheat oven to 375°F. Combine pineapple, coconut, walnuts and orange zest in medium bowl. Tear off enough aluminum foil to cover fish. Wash fish and place in center of foil on baking sheet. Cover the fish with pineapple mixture, including liquid, and seal the foil. Bake for 15 to 20 minutes or until done. The fish has a nice sweet flavor and will absorb the chutney.
Basking Ridge, New Jersey
From— The Water’s Bounty: Member Fish Recipes