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Baked Fish with Pineapple



Combining tropical fruit with seafood or meat is very popular in the Caribbean. The sweet and tangy flavour of the pineapple in this dish compliments the fish nicely. All that's needed to complete this meal is a tall frosty glass of Pina Colada!!!!!

1 lb. white fish fillet cut into 4 pieces
3/4 cup bread crumbs
3 tbsp. Worcestershire Sauce
1 tbsp. Seasoned salt
2 large tomatoes cut in wedges
1 large onion thinly sliced
1 red bell pepper cut in julienne strips
2 tbsp. lime juice
1/2 tsp. salt
1/2 cup pineapple juice
1/2 cup crushed pineapple
1 tbsp. Margarine


Rub the fish with lime juice and salt and let stand for 5 minutes. Rinse and pat dry, then season with seasoned salt and Worcestershire sauce. Coat with breadcrumbs and place in a shallow oven proof dish that has been greased with the margarine. Bake in a 350 degree oven for 20 minutes. Arrange tomato wedges, onion, bell pepper and pineapple on top of the fish. Pour on pineapple juice and return to the oven for another 20 minutes. Serve with boiled pasta.

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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.