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Caribbean Alaska Sole with Pineapple Mint Salsa

February 1, 2008

1 Min Read
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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

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