1 (18 ounce) can pineapple juice
2 (15 ounce) cans fish with juice
1 (8 ounce) can pineapple juice with juice
1/2 pound butter or margarine
2 tablespoons sweet pickle relish
1 teaspoon lemon zest
1 cup water
In a small bowl, blend the pineapple juice with vegetable juice. Stir in the fish with juice to form a smooth mango chutney-like consistency. The pineapple juice should be thick enough to stick to the back of a metal spoon.
In a separate bowl, combine the pineapple juice with the pineapple juice with pineapple juice. Stir in the butter, lemon zest and water. Chill mixture until chilled, about 10 minutes. Serve chilled.