Pan Seared Halibut and Pineapple Skewers

Pan Seared Halibut and Pineapple Skewers

If you have followed my blog with recent entries, you know I enjoy assisting Chef’s who demonstrate or teach hands on classes at The Cook’s Warehouse. I’ve come away with so many tips and lessons on cooking and of course, great recipes. This dish just happens to be a derivative of one of many recipes I’ve collected.  Taken from a private, hands on party taught by Chef Rosemary Rutland, who was recently awarded “Personal Chef of the Year”. Chef Rosemary used Salmon and dried Ancho Chile Peppers. I changed the recipe up a bit to suit my husband and me.

Ingredients

  • If you have followed my blog with recent entries, you know I enjoy assisting Chef’s who demonstrate or teach hands on classes at The Cook’s Warehouse. I’ve come away with so many tips and lessons on cooking and of course, great recipes. This dish just happens to be a derivative of one of many recipes I’ve collected.  Taken from a private, hands on party taught by Chef Rosemary Rutland, who was recently awarded “Personal Chef of the Year”. Chef Rosemary used Salmon and dried Ancho Chile Peppers. I changed the recipe up a bit to suit my husband and me.
  • This can be served as an appetizer or even as a main course, served over Arborio Rice or a bed of succulent greens.
  • Here’s what I did…
  • I collected Ingredients of…
  • 1 pound thick halibut, sliced into 1-inch cubes
  • 1 small pineapple, cut into 1-inch cubes
  • wooden or metal skewers, 6-8 inch long
  • 2 tablespoons canola oil
  • Chopped fresh cilantro for garnish
  • Glaze:
  • 1/4 teaspoon dried Ancho chili pepper or more to taste
  • 1 garlic clove, grated or minced
  • 1 small yellow onion, diced
  • 1/4 cup cider vinegar
  • 1/4 cup (packed) light brown sugar
  • pinch of salt or squirt of lemon
  • I heated a skillet on medium-low, then added oil just to coat bottom of pan.  I cooked to translucent, the onion, and then I tossed in the garlic for only 20 seconds.
  • Meanwhile in a large bowl, I poured cider vinegar, added the brown sugar, along with the dried chili pepper and stirred well. When the onion and garlic were cooked, I added these to the bowl of sugar and vinegar. Then, I took my handy emulsifier and gave it a whirl. I always taste and then add a pinch of salt if necessary or a squirt of lemon juice for a “pow” factor.
  • My oven is Preheated to 400°F.
  • I thread one halibut cube and one pineapple cube onto each skewer, repeating this method to the end of the skewer. Brush with glaze.  I use the same skillet as for the onion and garlic adding just a bit more oil. Then I place the skewers in the heated skillet, searing briefly (about 1 minute) to color each side.
  • Now I remove from the skillet and place on a baking sheet, cover with foil, and heat through in the oven for 5 minutes.
  • Now you have a taste of the tropics.
  • Enjoy,
  • Pam
Read the whole recipe on Tasty Comforts of North Georgia