Fish Sticks with Banana Chutney

By Bostoncook

Boston Globe

Ingredients

• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 2 bananas, chopped
• 1 cup red and green bell pepper, chopped
• 1/4 cup scallion, minced
• 1 1/2 tablespoons brown sugar
• 1 teaspoon canola oil
• salt and pepper
• 1/3 cup flour
• 1 teaspoon pepper
• 1/4 cup egg beaters® 99% egg substitute
• 1 1/2 cups barbecue potato chips, baked; crushed
• 1/4 cup parmesan cheese
• 1/4 teaspoon cayenne
• 1 pound red snapper, skinned, and in 16 strips

Details

Servings 4

Preparation

Step 1

1. Mix zest-oil. Season. Set aside 25 mins.

2. Heat oven to 500.

3. Mix flour-pepper. Mix chips-cayenne. Dredge fish in flour. Shake off excess. Dip into egg. Roll in chips. Place on sprayed sheet.

4. Bake 8-10 mins. Serve with chutney.

Notes: Can also use grouper, halibut, orange roughy, cod ...

Excellent.