2 cups chopped ripe pineapple
1 med Red bell pepper, chopped
3 green onions, chopped
2 Tbsp. lime juice
1 tsp. ground cumin
4 cod fillets , (6 oz. each) or sea bass fillets
1/4 cup curry powder
1 tsp. salt
1 Tbsp. butter
1/3 cup white cooking wine
1 cup FRENCH'S® Crispy Fried Onions
COMBINE pineapple, red pepper, green onions, lime juice and cumin; set aside.
DREDGE fillets in curry powder and salt. Heat butter in 12-inch nonstick skillet over medium-high heat. Cook fish for 8 minutes until opaque and flaky, turning once. Add wine; cook 2 minutes. Remove fish to heated platter.
ADD fruit mixture to skillet; cook 2 minutes. Return fish to skillet. Sprinkle with crispy Fried Onions. Cover and cook 2 minutes.
Tip: Purchase fresh pineapple from the salad bar of your local supermarket.