So the idea sort of came from a Rachael Ray recipe for Mahi Mahi skewers. I kept the flavor profiles (the pineapple, ham, soy, honey.. mmmm), but changed up the rest! There are a couple steps, but it’s fairly easy: throw the pineapples and onion into the oven, prepare the fish, start the rice, prepare the sauce, add the fish to the pineapples and onions, add some sauce, broil it up, and plate it. Then you’re on your way to paradise!

Tropical Wrapped Tilapia with Pineapple Red Onion Topping and Scallion Rice
-serves two

1 red onion, chopped into wedges
1 8oz can of pineapple chunks in juice (or use fresh if you’ve got it!)
2 tilapia fillets (or other firm white fish), 3-5 oz each
1 teaspoon Old Bay seasoning
1/2 teaspoon Chinese five spice powder
4 thin slices of ham
1/4 cup soy sauce
1/4 cup honey
zest of one lime and juice of 2 limes
One 1 inch piece of fresh ginger, peeled and grated
1 tablespoon oil (canola or sesame)
1 1/2 cups chicken broth
1 tablespoon butter
3/4 cups rice
2 scallions, sliced on an angle

1. Heat the oven to 400 degrees. Combine red onion, pineapple and juice in a roasting pan and place in the oven while you start preparing the rest of the meal.

2. Combine Old Bay and five spice powder. Rub onto tilapia filets. Wrap each fillet with two slices of ham. Set aside.

3. Combine chicken broth, butter and rice in a medium pot, bring to a boil, reduce heat and simmer for about 15 minutes or until all the liquid is absorbed. Meanwhile, combine soy sauce, honey, lime zest and juice, ginger and oil in a saucepan. Boil for about five minutes until thickened.

4. Add fish to the onion and pineapple and brush with 1/2 of the sauce mixture. Turn on the broiler, and broil for about 10 minutes, or until fish is cooked through. Remove fish from the oven and cover with remaining sauce. Plate rice, top with fish, then top with pineapple onion mixture. Serve immediately.