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?
Grilled Mahi Mahi With Sweet And Spicy Pineapple
I had a request for a Mahi Mahi recipe and this one is a good one to start with. All the ingredients are fresh and it can be done in less than an hour. It can be a during the week dinner or company fare….the choice is yours.
- 2 garlic cloves, finely chopped
- 2/3 cup shallots, cut in half lengthwise and thinly sliced
- 3 tbsp. olive oil
- 1 fresh serrano chile, minced and including the seeds
- 3/4 fresh pineapple, peeled, cored and cut into 1/2 inch cubes (about 4 cups)
- 1 tbsp. fish sauce
- 1 tsp. sugar
- pinch of salt
- 1/3 cup fresh cilantro
- 6 (1 1/2 inch thick) mahimahi fillets with skin
In a large skillet, cook the garlic and shallots in 2 tbsp. oil, stirring constantly for 4-5 minutes. Do not burn the garlic. Add the chile and pineapple and saute over a moderately high heat until the pineapple is softened (about 5 minutes). Add the fish sauce, sugar and salt and saute a further 30 seconds. Cool to room temperature and, if using immediately, add the cilantro. If not, make ahead and keep in the fridge adding the cilantro at the end, just before serving. No more than 4 hours ahead of dining.
If grilling outdoors, preheat grill on high, covered for 10 minutes, then reduce the heat to medium. Brush the fish all over with the remaining oil and grill, skin side down until the skin is crisp (4 minutes). Turn the fish over and cook a further 5 minutes.
Remove, plate and serve with the pineapple mixture spooned over the top.
Add a lemon flavoured rice (using fresh lemons) or a Limoncello risotto and a green salad. Yummy!
Oh, did I forget? A glass of perfectly chilled white wine would be a great addition.
Win The Gold Mocktinis
For those of you who do not inbibe for whatever reason, or you have guests coming who won’t be drinking, make this one up and all will be well.
- 6 parts pineapple juice
- 2 parts coconut cream (not milk)
- 2 parts fresh half and half cream
- 1 part white cranberry juice
Pour all the ingredients into a shaker filled with cracked ice and shake well. Strain into a chilled martini glass and add a wedge of fresh pineapple for garnish.
Summer Cucumber and Fresh Pineapple Soup
Oooooh! I love it when I can surprise people with a new chilled soup. This is my version of a recipe that is used in a hotel in Bankok, and is very refreshing.
- 2 1/2 cups of cubed, fresh pineapple
- 1 seedless cucumber, peeled, cored and seeded, chopped
- 1 large yellow bell pepper, seeded and chopped
- 1/4 cup water
- 1/4 cup whipping cream
- 1 tsp. Worchestershire sauce
- pinch of salt and white pepper
- diced fresh pineapple for garnish
Blend the pineapple, cucumber, bell pepper and water in a food processor until thick and smooth. Add the cream, Worchestershire sauce, salt and pepper and pulse until well combined. Pour through a fine sieve into a bowl, pressing hard on the solids.
Chill, covered until very cold for about 1 hour. Ladle into pretty bowls and garnish with the diced pineapple.
Yummy! Add a glass of chilled Chardonnay (NK’Mip makes a great one).