Gourmet Prosciutto Wrapped Fish Sticks with Redneck Pineapple Chutney – #FishFridayFoodies

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

I’m pretty certain this is my most Dr. Jekyll and Mr. Hyde recipe so far, and ya’ know what? I’m perfectly okay with that. I have two sides of my personality that are constantly at war; the gourmet side and the redneck side, which if you’re paying close attention, likes to show itself more than most would imagine. B.O.B. Bob has been pondering lately over my use of “Y’all” in this here blog of mine. He finds it odd that I write the word so often, yet rarely use it in everyday life. Folks, you heard it here first, B.O.B. Bob is deaf. I’m not sure how he hasn’t heard me say this word at least 1,000 times, but somehow he hasn’t. Funny, because I certainly hear him say “Can” about 1,000,000 times a week, and I’d like to strangle whoever taught him this word to say in response to every question imaginable.

When Sue of A Palatable Pastime suggested “Steak on a Stick” as this month’s #FishFridayFoodies theme, my dual personalities instantly went to war. The gourmet side screamed, “Can we please have something besides shrimp skewered on a stick? Your creativity has been lacking of late.” The redneck side said, “Y’all better not serve me something all gussied up like a pig with an apple in his little ol’ mouth.” With this recipe, I think I’ve somehow managed to make both those crazies happy. Tilapia wrapped in prosciutto and then skewered on a stick, is by far the most gourmet fish stick this girl could ever dream of. I mean come on folks, who can say no to fish wrapped in prosciutto and then grilled? Certainly not I. So I bet you’re wondering right about now where redneck comes into the equation? Why with the chutney of course. Around here, I can’t even find a decent red pepper jelly at my local store, yet alone a jar of chutney that I could actually describe as edible. So in true redneck fashion, I whipped up my own last-minute version.

Chutney is basically sweet chunky jam with a vinegar tang and a bit of spice thrown in for good measure. Come on now y’all, that don’t sound all that fancy now does it? A little bit of chunky pineapple jam, a smidgen of barbeque sauce for a vinegar tang, and just an itty bitty pinch of ground chipotle for heat is all it takes. Oh, and a tablespoon of olive oil to help prevent grill-stickage, because no one needs grill-stickage in their life. This recipe is so doggone simple that it’s almost a sin. Wanna redneck gourmet it up even more? Use a rosemary sprig to slop on the sauce as you’re grilling, which will leave you one less thing to clean up afterwards as well as give the fish a hint of rosemary. So what do y’all think? Is this a recipe you can say “Can” to?

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.
    • Metal skewers are great to grill with. They don’t stick to grilled meat as much as the wooden variety.

Sur La Table® Stainless-Steel Skewers

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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FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

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  • Angie | Fiesta Friday

    That’s fish?! I don’t know about everybody else, but that’s the prettiest fish I’ve ever seen! 🙂

    • Colleen Delawder

      Hey…why have plain ol’ fish when you can strangle it in prosciutto?!?!?!

  • Camilla Mann

    LOVE that! Gourmet colliding with Redneck. You are hilarious and that looks delicious.

    • Colleen Delawder

      Thanks Camilla…sometimes we gotta admit what and who we are! Glad you liked the recipe and I could make you laugh!

  • I’m not a fish fan but the prochuto looks amazing! The redneck chutney sounds great too!
    Thanks! Michelle

    • Colleen Delawder

      I’m a pretty picky fish fan as well Michelle, and the prosciutto helps out with this big time! You could always swap in chicken if you wanted as well!

  • Wendy Klik

    Slather me on some of that redneck chutney any ol day.

    • Colleen Delawder

      Funny Wendy! Redneck Chutney is pretty darn tasty!

  • I love the sweet and savory combination of this dish!

    • Colleen Delawder

      Thanks Julie! It was pretty darn yummy!

  • As spunky as the recipe sounds, there are not that many ingredients required and the directions are very straight forward. Too much fun, if you ask me!

    Your writing style was perfect, by the way 🙂 Loved reading your intro and the tips/suggestions all sounds great.

    • Colleen Delawder

      Thanks Ruth. Glad you liked the tips/suggestions! This is a pretty simple recipe…but one I’ll be making again and again. A great way to grill fish and not worry about it burning or drying out!

  • Karen

    Ha ha! I’ve got sort of a gourmet side that battles with my junk food side. Your situation sounds way better. Great recipe!

    • Colleen Delawder

      Thanks Karen…we all have our weakness!

  • Sid’s Sea Palm Cooking

    So you make your own chutney, wow. I just buy the jarred stuff and never thought I could make my own. You’ve now inspired me. And ummm, prosciutto, well, gee I never met a prosciutto I didn’t like, and wrapping it around fish, winner, winner.

    • Colleen Delawder

      Yes, prosciutto is pretty much always a winner! I won’t say this was “real” chutney…but it was close enough…and better than anything I’ve found at my local market so far!

  • There’s fish and then there’s this fish – looks just fabulous, love your chutney too – YUM!! Stopping by from #FoodieFriDIY to thank you for linking up and wish you a great weekend!

    • Colleen Delawder

      Thanks for stopping by Debra & so glad you liked the fish recipe! Happy FoodieFriDIY!

  • Rebekah Rose Hills

    What a fantastic recipe – that chutney sounds phenomenal!

    • Colleen Delawder

      Thanks Rebekah, and as far as redneck chutney goes, it was pretty tasty!

  • You know I would normally think of myself as having more gourmet tastes but I also like the sound of that chutney

    • Colleen Delawder

      Thanks Caroline! Maybe I’ll be able to pick up some real chutney on my next vacation. I’m always keeping a lookout for fun food products!

  • snehadatar

    The chutney is so delicious and full of flavors, the fish must have tasted awesome.

    • Colleen Delawder

      Yes it certainly was awesome! Destined to be a repeat!