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?

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

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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