Friday, July 11, 2008

Pineapple Fish Salad

  • 1 whole pineapple
  • 1 lrg carrot
  • 1 onion
  • 4 tangerines
  • 4 oz cubed dolphin
  • 4 oz cubed marlin
  • ¼ cup diced red sweet pepper
  • ¼ cup diced green sweet pepper
  • Marinate cubed fish (10mins) then season with Bajan seasoning and put to steam until tender. Remove and allow to cool.
  • Prepare fruit – segment tangerines, cut pineapple lengthwise to ¾ of way in and remove pineapple by cutting in triangles and/or circles.
  • Chop onion and prepare carrot into lengthwise strips.
  • In a mixing bowl, add all ingredients – fruit, vegetable and fish and toss lightly.
  • Place mixture into pineapple shell using the carrot sticks to keep the lid open.
  • Serve with herb flavoured French dressing.

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