Since we moved to this part of our planet, we have eaten so many pineapples, it would be a shame not to share this recipe with you. Make this dish up and you, as well, will buy many more of them. It/they are perfect.
- 1 cup long grain rice
- 1/4 cup pure maple syrup
- pinch of cayenne pepper
- 1 lb. skinless trout, cut into 4 pieces (or salmon if you prefer)
- coarse salt and ground pepper
- 1/2 fresh pineapple, peeled, cored and cut into 8 pieces, lengthwise
- 1/4 cup lightly packed cilantro, roughly chopped
- lime wedges for serving
You have the choice of cooking inside (oven) or outside (BBQ). You can do anything on the bbq, so go for it.
Heat the barbecue to medium high. On the side burner, cook the rice according to directions on package.
While this is cooking, mix together in a small bowl the syrup and cayenne pepper. Season the fish with a small pinch of salt and pepper. Sprinkle with olive oil and brush with the maple syrup. mixture.
Spear the pineapple on metal skewers, with a clean utensil, brush with maple syrup mixture and cook for about 4-5 minutes each side. Watch the pineapple doesn’t burn and, when turned over, brush with the maple syrup mixture again. Do not use the same brush for the fish and pineapple. They would be cross-contaminating. Use two brushes.
Remove from the heat, cut the pineapple into chunks. Add the cilantro to the rice. Spoon the rice in the center of the plate, top with a filet of trout and place the pineapple alongside. Be sure to put a couple of lime wedges on top of the trout.
Enjoy!….yummy…oh, may I pour you a glass of Pinot Gris?
