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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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In a measuring cup or small bowl combine first 6 ingredients (pineapple w/ juice - salt); set aside for 20 minutes. Preheat oven to 350-degrees F. Line a baking pan with aluminum foil and then sprayed with Pam. Place fish fillets in pan skin side down leaving at least 1 inch between them. Top each fillet with pineapple mixture, evenly coating the top of the fish. Bake for 10 minutes per inch of fish thickness or until fish is cooked through but not dry. If topping is still moiste place fish under broiler for a minute or so or until excess moisture evaporates and fish starts color.