Fish and Fruit

Here are five fantastic fish and fruit recipe combinations that balance freshness, sweetness, and savoury flavours:

Pineapple Stuffed with Prawns

Ingredients:

• 1 large ripe pineapple
• 375g prawns,
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 tsp chili flakes (optional, for heat)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey (or brown sugar)
• Salt and pepper to taste
• 2 tbsp fresh coriander, chopped (optional garnish)
• 1 cup cooked jasmine or coconut rice (optional, for serving)

Instructions:

1. Prepare the Pineapple:
   • Cut the pineapple in half lengthwise, keeping the green leaves attached for presentation.
   • Use a knife to cut around the edge of the pineapple, leaving about a 1/2-inch border.
   • Scoop out the pineapple flesh using a spoon or melon baller, and dice the fruit. Set the hollowed pineapple aside.
2. Cook the Prawns:
   • Heat olive oil in a large pan over medium heat.
   • Add garlic and onion, sautéing until fragrant and soft (about 2-3 minutes).
   • Add the prawns and cook until they turn pink, about 3-4 minutes. Remove the prawns from the pan and set aside.
3. Prepare the Filling:
   • In the same pan, add diced pineapple, red bell pepper, chili flakes (if using), soy sauce, fish sauce, lime juice, and honey. Cook until the pineapple is slightly caramelized, and the mixture thickens (about 5 minutes).
   • Return the prawns to the pan and toss them with the pineapple mixture. Adjust seasoning with salt and pepper to taste.
4. Stuff the Pineapple:
   • Spoon the prawn and pineapple mixture into the hollowed-out pineapple halves.
   • Garnish with fresh cilantro.
5. Serve:
   • Serve hot with jasmine or coconut rice on the side, or enjoy the pineapple stuffed with prawns on its own for a lighter meal.

This dish is perfect for summer gatherings or a tropical-themed dinner!

Mango and Grilled Fish Tacos

• Fish: White fish (basa fillets)
• Fruit: Mango salsa (diced mango, red onion, cilantro, lime juice, jalapeño)
• Description: Grilled fish fillets served in soft tortillas topped with a fresh, sweet, and tangy mango salsa. The fruit’s sweetness complements the savoury fish.
• Tuna and Watermelon Poke Bowl
  Raw tuna marinated in soy, sesame, and ginger finds an unexpected yet delightful companion in watermelon. The juicy, crisp texture of the watermelon complements the silky tuna, adding a subtle sweetness that enhances the dish’s umami base.

• Fish: Sushi-grade ahi tuna
• Fruit: Diced watermelon
• Description: A refreshing poke bowl with marinated tuna, served with diced watermelon, cucumber, and avocado over rice. The watermelon adds a juicy, refreshing contrast to the umami-rich tuna.

• Grilled Smoked Haddock with Peach and Tomato Salsa

• Fish: Smoked Haddock
• Fruit: Peaches
• Description: Grilled haddock fillets topped with a juicy peach and tomato salsa, accented with red onion, lime juice, and fresh herbs. The sweetness of ripe peaches works wonderfully with the mild, delicate smokey flavour of haddock

These recipes highlight how fruits can add a fresh, sweet dimension to fish dishes.