Best Main Dish of the Year 2016 – Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Looking back at the main dishes I’ve written about this year has led me to the conclusion that I don’t actually make that many main dishes or entrees. I’m pretty sure it has a lot to do with photographing the actual end product. I tend to make more dinner dishes in the summertime when the light is better and stays around later into the evening. We rarely eat before eight o’clock at night, so photographing dinner during the winter months is pretty much out of the question. Thank goodness for Fish Friday Foodies twisting my arm every month to get my butt up and plan dinner ahead of time before the light has left the sky.

*Original recipe post can be found HERE.

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Redneck Pineapple Chutney:

  • 2 Tablespoons Pineapple Jam, Jelly, or Preserves
  • 1 Tablespoon Barbecue Sauce
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Teaspoon Ground Chipotle

Gourmet Prosciutto Wrapped Fish Sticks:

  • 3/4 to 1 Pound Tilapia Fillets (2 Fillets)
  • 1/2 Pound Prosciutto, Thinly Sliced
  • Extra Virgin Olive Oil

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Redneck Pineapple Chutney:

  1. Mix all ingredients in a small bowl; set aside.

Gourmet Prosciutto Wrapped Fish Sticks:

  1. Preheat grill to approximately 400 degrees.
  2. Cut each tilapia fillet in half lengthwise.
  3. Wrap each tilapia half in prosciutto and then thread onto a metal skewer.
  4. Drizzle both sides of each prosciutto-wrapped fillet with olive oil and then use a pastry brush or rosemary sprig to distribute evenly.
  5. Place the skewered fish sticks onto a hot grill, and then brush with half of the chutney.
  6. Grill covered for 4 to 5 minutes, flip, and then brush with remaining chutney.
  7. Grill covered for 4 to 5 minutes, or just until the fish is cooked all the way through.
  8. Remove from skewer and serve.

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Make sure to wrap your fish fillets well. If there is even a tiny bit of fish exposed, it will stick to the grill.
  • Each tilapia fillet will have a thick and a thin side. Each side will take a different time to cook. I found that 4 minutes per side was adequate for the thin side, and 5 to 6 minutes was perfect for the thick side.
  • Cooking times may vary depending on the heat of your grill.

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Serve on a bed of rosemary sprigs.
  • Place a few chunks of fresh pineapple on either end of the skewer.
  • Replace the pineapple jam, jelly, or preserves with peach, pear, or fig.

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney

Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney

Ingredients:

    Redneck Pineapple Chutney:
  • 2 Tablespoons Pineapple Jam, Jelly, or Preserves
  • 1 Tablespoon Barbecue Sauce
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Teaspoon Ground Chipotle
  • Gourmet Prosciutto Wrapped Fish Sticks:
  • 3/4 to 1 Pound Tilapia Fillets (2 Fillets)
  • 1/2 Pound Prosciutto, Thinly Sliced
  • Extra Virgin Olive Oil

Directions:

    Redneck Pineapple Chutney:
  1. Mix all ingredients in a small bowl; set aside.
  2. Gourmet Prosciutto Wrapped Fish Sticks:
  3. Preheat grill to approximately 400 degrees.
  4. Cut each tilapia fillet in half lengthwise.
  5. Wrap each tilapia half in prosciutto and then thread onto a metal skewer.
  6. Drizzle both sides of each prosciutto-wrapped fillet with olive oil and then use a pastry brush or rosemary sprig to distribute evenly.
  7. Place the skewered fish sticks onto a hot grill, and then brush with half of the chutney.
  8. Grill covered for 4 to 5 minutes, flip, and then brush with remaining chutney.
  9. Grill covered for 4 to 5 minutes, or just until the fish is cooked all the way through.
  10. Remove from skewer and serve.
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  • Jasmine Spookieloo Berry

    Yummy! That looks delicious, I never thought to pair prosciutto with fish!

    • Colleen Delawder

      Oh Jasmine, you have to try it…such a great combination!

  • Wendy Klik

    I loved this recipe the first time I read it and I love it just as much this time. The name alone makes it an awesome recipe!!!

    • Colleen Delawder

      Thanks Wendy! It’s one of my favorites this year too! So glad it had the highest stats!

  • Those look amazing! Love the combination of flavors! Great way to keep the fish together on the grill.

    • Colleen Delawder

      You still have to be very gentle but yes it is a nice way to grill fish without it sticking!

  • Lauren Everson

    Ugh, yes, dinner photography is quite a challenge. All of your pictures are incredible, though.

    • Colleen Delawder

      Thanks Lauren…it’s always a challenge!