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.

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.

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.

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.

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.

Print

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

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