INGREDIENTS

INSTRUCTIONS

Cook the potates in coconout milk, drain and pure.  Marinade the fish
steak (you can use shark, tuna steak or similar) in  the lime juice,
peppercorns and chilli. Heat the griddle pan on high  heat and place
the fish on one half and the pineapple on the other  half. Turn each
once marked/cooked on one side.  Towards the end of cooking the fish,
heat a large frying pan with a  dash of oil. Place the prawns into the
frying pan together with the  marinade juices and chilli, add a
generous splash of Rum and cook for  1 minute on a fierce heat.  To
serve, place the pured potato in the centre of the plate. Lay the  fish
on top with the chargrilled pineapple. Pour the prawns and  liquor on
top. Garnish with half lime slices.  Converted by MC_Buster.  Per
serving: 574 Calories (kcal); 4g Total Fat; (5% calories from  fat);
35g Protein; 102g Carbohydrate; 73mg Cholesterol; 115mg Sodium  Food
Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 4 1/2  Fruit; 0
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”