The sweet-sour tropical flavor of grilled pineapple, enhanced with a pineapple gastrique makes this dish, which can be prepared with any firm white fish you can find.
Ingredients:
For the Fish:
-
1 fresh pineapple, peeled, cored and cut into spears
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1-2 fish fillets per person (firm white fish such as tilapia, snapper, halibut, sole)
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Flour for dredging
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Olive oil
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1 red bell pepper, diced
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1/2 cup red onion, diced
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1/2 cup chopped scallions
For the Gastrique:
-
3/4 cup of sugar
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3 tbsp. water
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3/4 cup white wine vinegar
-
1/2 cup pineapple juice
Directions:
For the Fish:
Grill the pineapple spears (or run them under the broiler) until just lightly browned, then cut
into chunks and set aside.
Heat a large frying pan over medium high heat and add enough oil to cover the bottom.
When the oil is hot, dredge each fillet in flour, shake of excess and add to the hot pan. When the
fish is cooked about half way through (timing depends on thickness) turn the fish and cook
until lightly browned and opaque clear through. Remove to a warm plate.
In a second frying pan, heat a little more oil and quickly saute the onions, peppers and scallions
just until the onions are start to soften.
Put the fish fillets on individual plates, top with the sauteed vegetables, grilled pieapple and the
pineapple gastrique.
Serve immediately.
For the Gastrique:
(This can be made ahead, stored in the refrigerator and rewarmed just before using).
Combine 3/4 cup of sugar and water in a small saucepan.
Heat the mixture without stirring until it turns a nice golden color.
Add the 3/4 cup of vinegar all at once (be careful, the sugar is very hot)
The sugar will crystallizes and looks terrible, but continue to heat and stir it until the sugar
dissolves.
Add the pineapple juice and reduce heat to a simmer. Cook until it reduces by half and is thick
and syrupy.
Full printable recipe at http://ift.tt/1ySrSed
Submitted April 22, 2015 at 08:23PM by discoverycook http://ift.tt/1aSb6Ac recipes
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