Oven-fried Catfish with Pineapple Chutney

Description
A Catfish recipe.

Pineapple chutney

 * 1 x 8-ounce can crushed pineapple or 1 cup diced fresh pineapple
 * ½ cup chopped green apple
 * ½ cup chopped red bell pepper
 * 3 tablespoons sugar
 * 2 tablespoons cider vinegar
 * 2 tablespoons instant minced onion
 * 1 teaspoon curry powder
 * 1 teaspoon mustard seed

Catfish

 * 1 pound u.s. farm-raised catfish fillets
 * 2 tablespoons lemon juice
 * ¼ cup evaporated skim milk
 * ⅔ cup cornflake crumbs
 * 2 teaspoons vegetable oil

Pineapple chutney

 * 1) Place pineapple, apple, red pepper, sugar, vinegar, onion, curry powder, and mustard seed in a small saucepan and bring to a boil.
 * 2) Reduce the heat and simmer, stirring, for 5 minutes.
 * 3) Remove from the heat and set aside.

Catfish

 * 1) Preheat the oven to 450°F.
 * 2) Spray a sheet pan with no-stick cooking spray.
 * 3) Sprinkle catfish with lemon juice.
 * 4) Place milk in a shallow dish.
 * 5) Spread corn flake crumbs in another shallow dish or on a piece of wax paper.
 * 6) Dip fillets in milk, then roll in corn flake crumbs.
 * 7) Arrange fillets in prepared pan; drizzle with oil.
 * 8) Bake 8 to 10 minutes or until flakes easily when tested with a fork.
 * 9) Garnish with chutney and serve.