My dad came down to Florida to visit for a few days and I know he likes fish so I whipped this one up for him after getting him from the airport while he enjoyed the warm weather and the sunset.
Lightly oil a sheet pan and heavily season both sides of the fish with blackening seasoning.
Peel a nice ripe pineapple and cut into small pieces, toss into a mixing bowl add 1 of each finely diced red & green peppers and ½ of a red onion, 1 jalapeño finely diced, ½ cup of good quality olive oil, 1/4 cup fresh squeezed lime juice, a bunch or so of cilantro (some people love it and others hate it, it is up to you) and some salt and pepper. Mix well and set in the fridge of about an hour.
I had some zucchini in the fridge so I cut it up, rubbed it with some olive oil and dusted them with some seasoned salt. Headed out to the grill and fired it up on high.
Put the fish on a pan onto the grill and close the lid. Cook for about 10 minutes then flip over while you cook the zucchini on the other side of the grill maybe for another 10 minutes. You will know the fish is cooked when it flakes apart.
Take the pineapple relish out of the fridge before you head out to the grill so it comes to room temperature.
Today for dinner as you can see I served the blackened fish over some sweet potato mash with the pineapple relish and the grilled vegetables.
Using the pork we loin we cut up last time, we will leave this whole and rub it with my home-made rub. Then place it on the rotisserie.
So while the pork is cooking I had a pineapple to use up, so I made a pineapple relish so here is how to do this: 1 pineapple cut into fine dice, one red pepper fine diced, 2 jalapeno deseeded and diced super fine, ½ cup of good olive oil, 3 limes juiced, and a large bunch of cilantro cut from the garden and some salt & pepper to taste. Mix all together and let sit for at least an hour in the fridge to let the flavors mix.
Cook the meat until it reaches at least 155 F – 165 F and let it rest for 10 minutes before cutting.
I also had some left over quinoa I reheated with some butter and served the meal with some fresh corn from the farmers market.
I have always enjoyed fresh ingredients. And I thought that a great way to start my new blog would be to show a couple of the fruit plates I have done for my friends and family. Granted these plates look fancy, but for me they are fun and easy.
You will notice with this plate the way the fruit is cut. Simple knife skills can make a huge difference in presentation. And it is always important to have a sharp knife, a dull knife will just leave you open to a possible accident. In the top left corner I used the pineapple top as a garnish but cutting the leaves off and placing the grapes around it. This fruit plate was for my wife to take to a gathering.
You can also have fun with the fruit. In this photo from 2010, I cut the watermelon to look like a fish hook. I used the pineapple tops to accent the rest of the tray. It looked great with the fishing theme wedding shower my wife and I hosted for her brother and his fiance.