Recipes

Cooking fruit on a very hot, dry skillet creates plenty of dramatic sizzle and caramelizes the sugars, lending this salsa a deep, smoky flavor without any fat. This dish requires a kitchen with a good ventilation system. Turn your fan on high and open the windows before starting to cook, and use extreme caution when handling the pan and adding the pineapple.

This tasty, healthful recipe was adapted by VIVmag from a recipe by chef Chad Luethje at Red Mountain Spa. Check out VIVmag’s July/August 2007 issue for other delicious recipes, weight-loss secrets and healthy cooking tips from top health spas.

Seared Ahi Tuna With Fire-Roasted Pineapple Salsa
Serves 4

• 1 cup fresh pineapple cubes
• 1/4 cup pineapple juice
• 2 tablespoons diced red bell pepper
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh basil ribbons
• 4 4-ounce ahi tuna fillets or steaks

Directions: Preheat grill. Turn on your kitchen’s fan. Preheat a heavy-gauge stainless-steel sauté pan on high heat for about 15 minutes. (For your safety, do not attempt this on a cheap, flimsy or nonstick pan.)

Once the dry pan is thoroughly heated, add diced pineapple. (It will shriek, sputter and smoke as it hits the pan.) Let the fruit caramelize on one side before stirring. Continue sautéing until all pineapple is charred. (Total cooking time will be less than 1 minute.)
Add the pineapple juice to deglaze the bottom of the pan; juice will reduce and thicken,  instantly. Immediately transfer pineapple to a small mixing bowl. Add red bell pepper, onion and basil and stir to combine. Set aside.

Place fish on a hot grill and sear 1–2 minutes per side. (Or you may cook fish for the same amount of time on a very hot, dry cast-iron skillet that has been properly seasoned.) To serve, top each piece of fish with 2 tablespoons pineapple salsa.

Take-home tip: Use a very hot, dry skillet to caramelize other fruits like mango, peach and papaya to create fat-free salsas, salads and dessert toppings.

Technique: Caramelizing fruit without sugar or fat
1. Heat a heavy skillet over high heat for 15 minutes.

2. Carefully spoon pineapple into pan.

3. Allow to caramelize and char.

4. Slowly pour juice into pan to deglaze, and continue cooking until juice is reduced and thickened.