Recipe: Baked Catfish Fillets with Tricolored Pepper Relish (using pineapple and ginger)

BAKED CATFISH FILLETS
WITH TRICOLORED PEPPER RELISH

FOR THE TRICOLORED PEPPER RELISH:
1/2 cup pineapple tidbits in juice, drained
1/2 cup chopped sweet red pepper
1/3 cup chopped green pepper
1 Tbsp. cider vinegar
1 Tbsp. unsweetened pineapple juice
1 tsp. sugar
1 tsp. peeled, minced gingerroot
1/8 to 1/4 tsp. dried crushed red pepper
FOR THE BAKED CATFISH FILLETS:
6 (4-ounce) catfish fillets
2 Tbsp. margarine, melted
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. curry powder
1/4 tsp. dried crushed red pepper

TO MAKE THE RELISH:
Combine ingredients for the relish in a small bowl. Cover and chill at least 30 minutes.

TO PREPARE THE CATFISH:
Preheat oven to 400 degrees F.

Place catfish fillets on rack of a broiler pan coated with cooking spray.

Combine margarine and next 4 ingredients; stir well. Brush fillets with margarine mixture.

Bake at 400 degrees F for 25 to 30 minutes or until fish flakes easily when tested with a fork.

TO SERVE:
Transfer fillets to a second platter. Top fillets with Tricolored Pepper Relish.

Servings: 6
Each servings contains 188 calories and 7 grams of fat

Adapted from source: the American Institute for Cancer Research