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Ingredients
- 1 x Fish steak
- 3 x Tiger prawns, shelled and de veined
- 125 ml Lime juice, (4fl ounce)
- 1 x Long red chilli
- 1 Tbsp. Cracked pepper corns
- 1/2 bot white rum
- 1 x Ring pineapple
- 1 x Sweet potato
Directions
- Cook the potates in coconout lowfat milk, drain and puree.
- Marinade the fish steak (you can use shark, tuna steak or possibly 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 in a generous splash of Rum and cook for 1 minute on a fierce heat.
- To serve, place the pureed 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 445g | |
| Calories 608 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 491mg | 14% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.07g | 4% |
| Protein 2.34g | 4% |
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