Caribbean Alaska Sole with Pineapple Mint Salsa

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