Goodbye Ruby!

This is our final recipe from the “Golden Circle Tropical Recipe Book”. Over the last twelve months we have tested our culinary skills and the devotion of friends and loved ones with 136 dishes from Ruby Borrowdale’s  kitchen at Golden Circle.

Cooking and writing for this blog has been too much fun to stop now, so Ann and I are going to continue delving into Australian retro (and occasionally other) recipe books for more pineapple delights.

Contemporary recipes from Golden Circle are available on their website:  http://www.goldencircle.com.au/Recipes     

The Queensland pineapple growers Tropical Pineapples also have delicious recipes on their website:
http://www.kingoffruit.com.au/pineapple-recipes.html

Fillets of Fish - Tropic Style

440g can Golden Circle Pineapple Pieces, 675 g frozen or fresh fish fillets, 1 tsp salt, 1/8 tsp pepper, 1 clove garlic, 1 tblspn butter, 2 medium onions, 2 pared medium carrots, ¼ cup white wine or ¼ cup water plus 1 tsp lemon juice.

Slice carrots and onions thinly. Sprinkle fish with salt and pepper. Drain syrup from pineapple. Melt butter in pan and cook carrot and onion for 5 minutes, then add the drained pineapple. Place fish fillets on top. Pour wine (or water) over fish. Cover pan and cook about 10 minutes, until fish can be easily flaked. Sprinkle fish with parsley. Serve with creamed potatoes and the pineapple mixture as a sauce.