Pineapple is the perfect companion for a fish or meat entree served in a feasting situation like Easter dinner.
This is because pineapple is rich in bromelain: a substance high in enzymes that help digest protein.
Our recipe features the kind of spicy pineapple-pepper combination common to recipes from many equatorial cuisines.
The chopped pineapple bakes onto the Salmon to form a tangy crust, to which the lime zest and cayenne add a little kick.
You could use our 6-oz wild Alaskan Salmon portions, or our 19 oz wild Alaskan Petite Sockeye Fillets. This recipe would also be good made with our Alaskan Halibut portions.
This recipe is proportioned to serve two, but it's easy to double or quadruple for more diners. It's a good choice for a holiday gathering, as it takes less than 45 minutes to prepare, leaving the chef more time with his or her guests.
Note: If you know that some diners don't like spicy food, simply set aside some of the pineapple, leave the cayenne out of the mix when you blend in the lime and brown sugar, and apply the pepper-free mix to some of the portions (or to part of a whole fillet side).
We recommend that you serve this dish with a simply prepared green vegetable such as green beans, Brussels sprouts, or garlic-sautéed collards, with Israeli-style (large pearl) Cous Cous or brown basmati rice on the side.
Pineapple-Crusted Salmon or Halibut
1/2 cup fine-chopped pineapple with its juice (about 4 oz total)
Fine-grated zest and juice of 1 medium lime
1/4 teaspoon organic cayenne pepper (or crushed red pepper flakes)
1 tablespoon light brown sugar
Pinch sea salt
2 (6 ounce) wild salmon or halibut portions
- Combine the pineapple, lime zest and juice, cayenne pepper, brown sugar and salt in a medium bowl. Set aside 20 minutes to allow the flavors to blend.
- Preheat the oven to 350 F. Line a shallow roasting pan, large enough to comfortably hold the fish in a single layer, with aluminum foil or parchment paper and lightly spray with no-stick cooking spray.
- Place the fillets in the pan, skin side down, with 1‒2 inches between them. Sprinkle each fillet lightly with salt. Top each fillet with the pineapple mixture, evenly coating the tops.
- Bake about 8 minutes per inch of thickness, until the fish is cooked through, but not dry. If the topping looks overly moist (and not crust-like), place the fish under the broiler 1‒2 minutes to evaporate the excess moisture.
- Serve hot.