Best Baked Fish With Pineapple Recipes

BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

BAKED FISH WITH PINEAPPLE

Steps:

• Rub the fish with lime juice and salt and let stand for 5 minutes. Rinse and pat dry, then season with seasoned salt and Worcestershire sauce. Coat with breadcrumbs and place in a shallow oven proof dish that has been greased with the margarine. Bake in a 350 degree oven for 20 minutes. Arrange tomato wedges, onion, bell pepper and pineapple on top of the fish. Pour on pineapple juice and return to the oven for another 20 minutes. Serve with boiled pasta.

PINEAPPLE-GLAZED FISH

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended.
• Add the 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 bowl for serving.
• Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
• Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
• Serve fish with pineapple and reserved glaze.

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

FISH WITH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Rinse the fish fillets, pat dry and set aside.
• In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
• Add salt to taste.
• Arrange the fish in a lightly oiled baking dish.
• Grill the fish till tender and cooked through and serve topped with chutney.
• Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
• Garnish with lemon wedges.

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.