Oven-fried Catfish with Pineapple Chutney

Description
A catfish recipe.

Ingredients

 * For the pineapple chutney:
 * 1 8-ounce can crushed pineapple or 1 cup diced fresh pineapple
 * 1/2 cup chopped green apple
 * 1/2 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
 * For the catfish:
 * 1 pound U.S. Farm-Raised Catfish fillets
 * 2 tablespoons lemon juice
 * 1/4 cup evaporated skim milk
 * 2/3 cup corn flake crumbs
 * 2 teaspoons vegetable oil

Directions
1. To prepare the chutney, place pineapple, apple, red pepper, sugar, vinegar, onion, curry powder, and mustard seed in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, for 5 minutes. Remove from the heat and set aside.

2. To prepare the catfish, preheat the oven to 450 °F. Spray a sheet pan with no-stick cooking spray.

3. Sprinkle catfish with lemon juice. Place milk in a shallow dish. Spread corn flake crumbs in another shallow dish or on a piece of wax paper. Dip fillets in milk, then roll in corn flake crumbs. Arrange fillets in prepared pan; drizzle with oil. Bake 8 to 10 minutes or until fish flakes easily when tested with a fork. Garnish with chutney and serve.