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Ingredients

• 1 orange, peeled, sectioned and cut into bite-size segments
• 1/2 cup canned pineapple chunks, undrained
• 1/4 cup diced fresh mango
• 2 jalapeno peppers, seeded and minced
• 3 tbsp orange juice
• 1 tbsp diced red bell pepper
• 2 tsp white sugar
• 1 tbsp chopped fresh cilantro
• 1/2 cup fresh orange juice
• 1 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1 tbsp pineapple juice concentrate, thawed
• 700g Swordfish steaks

Method

Make the salsa in a medium-size bowl, combine oranges, pineapple chunks, mango, minced Jalapenos, orange juice, red bell pepper, sugar and cilantro. Mix well and refrigerate covered

In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper and pineapple juice.
Place swordfish steaks in bowl and turn to coat well. Marinate the swordfish for 30 mins.

Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to med/high.
Grill the swordfish on each side for a total of about 12-15 minutes, until opaque in the centre
Serve the grilled fish with the salsa.

Preparation time

45 minutes

Serves

4

Ingredients

• 1 fresh pineapple – peeled, cored and cut into rings
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup milk
• 1 1/2 tablespoons mild curry powder
• Salt and pepper to season
• 1 pound cooked shrimp, peeled and deveined

Method

Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place prawn into the mixture.

Arrange the pineapple wedges on a medium serving platter. Skewer each piece of prawn with a cocktail stick, then insert the cocktail sticks into the pineapple wedges.

Serves

4