Fish Recipes, Food, Sauce Recipes

Fresh Pineapple Sauce for Fish

Dat’l Do-It mild hot sauce–a favorite

One serving left of sword fish but a lot of fresh pineapple chunks lead one to the other. Most pineapple sauces go Asian and call for teriyaki sauce, dark sugar and soy sauce. Instead, I started out with Dat’l Do-It, which is made in Florida with datil peppers. I’ve stocked it for decades. So here we have a nice Pineapple Sauce, that went great with the sword fish last night and should do as well with salmon tonight.

  1. In a medium sized glass bowl, add 1/4C of Dat’l Do-It, 2T of honey, 2T of Dejon mustard, a generous squirt of lemon juice and 1T of balsamic vinegar. Mix thoroughly.
  2. Place about 3/4C of pineapple chunks on the cutting board and chop them up with your chef’s knife.
  3. Add the pineapple to the bowl, mix and then puree the whole mess with a stick blender, or pour it into a stand-up blender. Process until the pineapple is completely broken up and the sauce is smooth.
  4. Taste for balance. If too sweet add some balsamic, if too acidic add some honey.
  5. Place the sauce in a pot over medium heat and bring it up until it begins to bubble. Reduce the heat and simmer for about 12 minutes, stirring.
  6. Serve it as a bed on a heated plate for the fish filet and as a side in a mini spout (don’t pour the sauce over the fish–let your guest do that, if they wish).

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