Spicyherbedhalibutwithpineapple Recipes

SPICY GRILLED PINEAPPLE

Steps:

• Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
• Toss with olive oil and cayenne pepper; season with coarse salt.
• Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.

SPICED APPLE CHUTNEY

Steps:

• Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo pepper flakes, and star anise. Bring to a simmer, reduce heat to medium-low; stir in garlic, salt, and mustard.
• Simmer mixture, stirring occasionally, until fruit is soft and liquid is reduced, 40 to 45 minutes. Remove from heat and cool to room temperature. Remove ginger pieces and star anise, transfer mixture to a bowl, and refrigerate until chilled. Season with salt and pepper flakes.

SPICY HERBED HALIBUT WITH PINEAPPLE

Steps:

• Preheat oven to 400°F.
• In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed; set aside.
• Drain pineapple, reserving 1/4 cup of the juice.
• Add pineapple chunks and remaining juice to a microwave-safe bowl.
• Stir in cornstarch and 1/4 teaspoon of reserved spice mixture; set aside.
• Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved ¼ cup of pineapple juice.
• Layer halibut on top and baste with mixture in pan.
• Bake for 10 minutes, or until fish flakes easily.
• While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes, or until sauce boils and thickens.
• Serve alongside or poured over halibut.

SPICY PINEAPPLE SHRIMP BY BIEN TASTY RECIPE BY TASTY

Steps:

• Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
• Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
• Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
• Strain the sauce through a fine mesh sieve.
• Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
• Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
• Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
• Add the sauce and cook for about 5 minutes, until it thickens.
• Serve the shrimp in the pineapple halves and top with fresh cilantro.
• Enjoy!