Source: dLife

Refreshingly tart and sweet, tropical fruit chutney adorning tender fish fillets.

Servings

20 oz tuna fillets (four, 5 ounce pieces)
1 cup fresh diced pineapple (or canned pineapple chunks)
1 tsp fresh lemon peel , grated
1 medium lemons , peeled and seeded
1 chopped fresh green hot chile , seeds removed for a milder flavor
1 cup chopped red bell peppers
0.25 cup chopped scallions
2 tsp fresh ginger root , grated
1 pinch hot pepper sauce
1 pinch salt , to taste (optional)
1 fresh lemons , cut in wedges

1 Preheat oven to 375°F.
2 Rinse fish fillets, pat dry, and set aside.
3 In food processor or blender, briefly whirl pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger, and Tabasco until the chutney has a confetti-like appearance. Add salt to taste.
4 Arrange fish in a lightly oiled baking dish. Top with chutney and bake, covered, for 20 to 25 minutes, until the fish flakes easily with a fork.
5 Alternatively, grill fish until tender and cooked through and serve it topped with chutney.
6 Garnish with lemon wedges.