Best 10 Baked Fish With Pineapple Recipes

PINEAPPLE-GLAZED FISH

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

BAKED FISH WITH PINEAPPLE

Steps:

• Rub the fish with lime juice and salt and let stand for 5 minutes. Rinse and pat dry, then season with seasoned salt and Worcestershire sauce. Coat with breadcrumbs and place in a shallow oven proof dish that has been greased with the margarine. Bake in a 350 degree oven for 20 minutes. Arrange tomato wedges, onion, bell pepper and pineapple on top of the fish. Pour on pineapple juice and return to the oven for another 20 minutes. Serve with boiled pasta.

EASY PINEAPPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and beat until smooth. Stir bread and pineapple into creamed butter mixture; pour into a 1-quart baking dish.
• Bake in the preheated oven until lightly browned and eggs are set, 45 to 50 minutes.

PINEAPPLE-GLAZED FISH

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended.
• Add the honey and soy sauce.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in lemon juice.
• Pour half into a small bowl for serving.
• Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
• Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
• Serve fish with pineapple and reserved glaze.

FISH WITH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Rinse the fish fillets, pat dry and set aside.
• In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
• Add salt to taste.
• Arrange the fish in a lightly oiled baking dish.
• Grill the fish till tender and cooked through and serve topped with chutney.
• Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
• Garnish with lemon wedges.

SAKE-SOY FISH WITH PINEAPPLE

Steps:

• Preheat the oven to 450°F.
• Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer. Add the fish.
• In a small bowl, combine the soy sauce, sake, sugar, and sambal oelek. Stir until the sugar dissolves. Spread over the fish.
• Sprinkle with scallions and cover with the pineapple.
• Follow with the bell peppers and then the peas.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 701
• Protein: 30g
• Carbohydrates: 116g
• Fat: 8g
• Cholesterol: 18mg
• Sodium: 1232mg
• Fiber: 16g

SALMON WITH PINEAPPLE SAUCE

Steps:

• Place salmon in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , In a small saucepan, combine the cornstarch, pineapple juice, soy sauce and water until smooth. Stir in the brown sugar, ginger and cayenne. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pineapple; heat through. Serve with salmon.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

BAKED PINEAPPLE SALMON RECIPE

Steps:

• 1.Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer. 2. Season both sides of the salmon with salt and pepper and place on top of pineapple slices. 3. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet 4. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.