1COMBINE pineapple, red pepper, green onions, lime juice and cumin; set aside.
2DREDGE 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.
3ADD fruit mixture to skillet; cook 2 minutes. Return fish to skillet. Sprinkle with crispy Fried Onions. Cover and cook 2 minutes.
Nutrition information coming soon.
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