Pineapple Grilled Fish

This style of seafood dish compliments of my Canadian friend, Lee. He suggested to me how to grill fish he had tried before. When he went deep sea fishing and then camped on a deserted island, eating pineapples, he had this idea of what to do with the pineapple skins.
He says eat this will see moon rise half hour early, see shooting stars streaking across the sky.
Lee, thank you very much for this delicious and unique recipe.

Pineapple Grilled Fish

1 ( 500gm ) red snapper fish fillet or any other fish fillet
1 tsp salt
1/4 tsp pepper
1 tsp rum or ginger juice
2 tsp curry powder
2 tbsp pineapple cube
1 big pineapple ( make sure it's very sweet )

Garnishing
1 bowl pineapple cubes - grill for 10 mins

1/  Wash fish fillet and pat dry with kitchen towel.
2/  Pound the 2 tbsp pineapple cube and squeeze out the juice, keep aside.
3/  Marinate the fish fillet with salt, pepper, rum/ginger juice, curry powder and pineapple juice.
4/  Cut the bark off the pineapple, 2 pieces for each piece of fillet.

 5/ Cut 4 pieces of pineapple bark, 1 bowl of pineapple cubes, few slices of pineapple. 

6/  Put the fish fillet on the pineapple bark. The juice from the pineapple bark marinate the fish with a tinge of sweetness summer flavor.

The pineapple infused the fish with a delicate sweetness and kept it moist and juicy. The enzymes in the pineapple also helped to tenderize the fish.

Pineapple is more than a delicious tropical fruits. It offer exciting health benefits that can help improve many people's quality of life.

7 /  Sandwich the fish fillet between 2 pieces of  pineapple bark and chilled in the fridge  for 1 hour.
8/  Grilled in the over for 10 mins, remove the upper piece pineapple bark, grill for 5 mins or until cook.Turn the fish fillet and grill for another 5 mins or until cook.
9/  You can use outdoor BBQ pit to grill the fish.

 10/  Serve with grilled pineapple cube and chilli sauce of your choice.

11/  Let's enjoy the pineapple grilled fish. Very yummy with a tinge of pineapple flavor.

Well, you all know what pineapple juice is also good for......Drinking a good glass of pineapple juice a couple of hours before the " aheeem deed"  might hear the sound of waves splashing to shore, see the moon come up. One way of letting hubby trying it sure to produce results......
9 months later...... don't blame me.



Pineapple Pudding
Serve 6

2 ounces fresh pineapple, chopped
2/3 cup superfine sugar
4 eggs, lightly beaten
4 tablespoons granulated sugar
1 tbsp lime juice

1/  Process pineapple in a blender or food processor until pureed.
2/  Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
3/  Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize, shake pan, do not stir.

 Garnish this silky smooth pineapple pudding with grilled pineapple flowers.

4/  Remove from heat once all the sugar has dissolved and the sugar is golden brown.
5/  Carefully stir in the lime juice (it will sputter and spit).
6/  Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.

7/  Preheat the oven to 180 degree C
8/  Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
9/  Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
10/  Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over). Serve warm or chill.

One spoon in the mouth.... I blink my eyes 3 times.....not only see stars but UFO. LOL

Very irresistible.... hard to stop eating. 

Enjoy this pineapple pudding and forget about Monday blues.

I'm submitting this posting to Foodie Friends Friday.  
 

Have a great week ahead.
Amelia