Best Fish In Pineapple Lime Sauce Recipes

FISH TACOS WITH PINEAPPLE SALSA

Steps:

• Can be pre made several hours ahead. Add all ingredients to a large mixing bowl and stir to combine. Cover with a lid or plastic wrap until ready to serve. Make sure to add salt and pepper to taste.
• Prepare 3 bowls. Add the plain flour to the first bowl. To the second bowl, add the egg and milk and whish until combined. To the third bowl add all the spices and panko breadcrumbs.
• Making sure your fish pieces are no more than 2cm wide in strips, take one piece at a time and dip in flour, shaking off excess. Next dip in the egg wash. Finally press firmly into the crumb mixture, turning and pressing firmly a few times to coat thoroughly. Place crumbed pieces onto a clean plate. Repeat process until all the fish has been crumbed.
• Cooking the fish: Heat a large pan with the olive oil on medium to high heat. Place the fish pieces into the pan for 3 to 4 minutes each side, or until golden brown.
• Once cooked, remove from heat and remove fish from pan. Optional - drain on kitchen paper/paper towel.
• In a small mixing bowl, place the mayonnaise and sirracha. Mix with a spoon until all combined.
• Heat a griddle pan on high and place one tortilla at a time for 30 to 40 seconds each side until the char marks appear and the tortilla is warm. Repeat for remaining tortillas.
• Grab a tortilla in one hand. Add some shredded cabbage and/or carrot. Add sauce. Add pineapple salsa. Add the fish. A little more salsa. Optional more sauce on top if you like.

SWEET AND SPICY PINEAPPLE SALMON

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
• Lay salmon on foil and season with salt and pepper. Arrange pineapple slices around edges of salmon. Fold edges of foil up around the salmon and pineapple.
• In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice. Pour glaze over salmon.
• Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of salmon just begin to blacken.
• Sprinkle with chopped fresh cilantro before serving, if desired.

PINEAPPLE-GLAZED FISH

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.