Macadamia Nut-Crusted Halibut

Halibut is topped with a sauce featuring butter, flour, coconut milk, pineapple juice and Roasted Pineapple & Habanero Dip.

4 Halibut filets
1 cup Flour
2 Eggs
3 Tbsp. Water
2-3 cups Macadamia nuts, roasted
2 Tbsp. Vegetable oil
2 Tbsp. Butter
2 Tbsp. Flour
1 can Coconut milk
1 can Pineapple juice
As desired Grandpa's Roasted Pineapple & Habanero Dip

Directions

Dredge filets in flour. Coat floured filets with egg wash (beaten egg and water).

In a food processor, grind roasted macadamia nuts until it is a mixture slightly coarser than breadcrumbs.

Add oil to saute pan and fry filet on 1 side for about 2 minutes. Flip filet and insert into 350 degrees F oven for 10 minutes per inch of filet.

In the meantime, melt butter in a saucepan. Add flour and whisk in coconut milk, pineapple juice and Roasted Pineapple & Habanero Dip. Bring to boil. Reduce to simmer and cook until thickened.

To Serve: Pour some coconut sauce on a plate. Placed filet on top of coconut sauce. Garnish filet with another spoonful of Roasted Pineapple & Habanero Dip. Top with ground macadamia nuts.

Hawaiian French Bread Pizza

A twist on pizza featuring our Roasted Pineapple & Habanero Dip, ham, pineapple, bacon, sausage, red onion, green pepper and mozzarella cheese.

1 loaf French bread
Olive oil
Grandpa's Roasted Pineapple & Habanero Dip
Ham, diced
Pineapple, diced
Bacon, cooked, diced
Sausage, cooked, diced
Red onion, thinly sliced
Green pepper, julienne
Mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees F. Slice loaf of French bread in half lengthwise, and then slice halves into 3 pieces to form 6 French bread pizzas.
Brush each piece of bread with a light coating of olive oil (not on the crust). Spread a layer of Roasted Pineapple & Habanero Dip onto each bread piece.
Top with ham, pineapple, bacon, sausage, onion and peppers. Sprinkle generously with shredded mozzarella cheese.
Place pizzas on a baking sheet and bake in 400 degrees F oven for 8-10 minutes.

Chick on a Stick

Chicken breast is threaded on wooden skewers and topped with Roasted Pineapple & Habanero Dip and then grilled for a unique treat.

12-14 Wooden skewers
2 lbs. Chicken breasts, boneless, skinless
Salt and pepper to taste
3/4 cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip

Directions
1. Soak wooden skewers in water for about 20 minutes. Cut chicken into about 1 inch wide strips (about 3-4 strips per chicken breast). Thread chicken by sliding onto skewers in an S like shape. Season chicken with salt and pepper. Pour Roasted Pineapple & Habanero Dip over the skewered chicken and let sit for 20 minutes.
2. Grill chicken a few minutes on each side, then finish cooking in a 350 degrees F oven for about 5-7 minutes.
3. Brush a little more Roasted Pineapple & Habanero Dip onto cooked chicken skewers and place on a platter to serve. Yields 12-14 appetizers.