| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food9 |
1 |
servings |
INGREDIENTS
| 1 |
|
Fish steak |
| 3 |
|
Tiger prawns; shelled and de |
|
|
; veined |
| 125 |
ml |
Lime juice; (4fl oz) |
| 1 |
|
Long red chilli |
| 1 |
tb |
Cracked pepper corns |
| 1/2 |
|
Bottle white rum |
| 1 |
|
Ring pineapple |
| 1 |
|
Sweet potato |
INSTRUCTIONS
Cook the potates in coconout milk, drain and pur.e.
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 pur.ed 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.
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