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.) |
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For the salsa: Peel, core and chop pineapple. Combine pineapple, onions, green chiles, ginger root and mint. Cover and refrigerate.
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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
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