george foreman bbq

The Polynesian culture has more than 900 years. Their existence can be attributed to the coconut. The coconut palm is called "the tree of life" as it provides all what is essential for survival in the South Pacific. In fact, coconut palms are so important that you plant a tree for every newborn. Juice youth Coconut can be used in transfusions is so perfect in its composition of electrolytes and nutrients, and is sterile and pure refreshing. The roots can be used to treat dysentery, ribbed leaves make brooms, the leaves are woven into baskets, shells are polished for cups and bowls, buttons and ornaments, wood is now a replacement for hardwoods used in flooring. Wood is also a high quality carbon filter and mature coconut meat, called copra, are oil and coconut.

In the Tonga Islands, Central Polynesia, fish is breaded, golden coconut oil, then cooked in coconut milk with onions. The premises of the hot sauce made from chiles soaked in seawater, is the condiment of choice with this dish. The flavors are sweet, spicy and comforting. This recipe is a leaner, kicked-up version that can be grilled on the barbecue grill in a cast or a George Foreman grill. Halibut, tuna, shark, swordfish, or may be used instead of mahi-mahi. Buy the freshest fish available and trim dark areas before marinating.

Mahi-mahi grilled

Ingredients:

• Â £ 1 mahi mahi (4 ounces per serving)
 • Sea salt and freshly ground black pepper
• A juice 1 lemon, peel sauce Reserve
 • 2 C. tablespoons olive oil
 • 2 c. tablespoons minced shallots, 1 c. Reserve sauce soup
 • 3 C. tablespoons chopped fresh cilantro, 1 tablespoon sauce tablespoons reserve the remainder for garnish

Method:

1. Salt and pepper fish fillets on both sides. Place on a glass plate.
2. Combine remaining ingredients in small bowl.
3. Pour ½ the marinade over fish and spread evenly. In turn and repeat.
4. Cover and marinate for 30-40 minutes in the refrigerator.
5. Grill 6 inches from heat for 3 minutes each side or until it flakes with a fork.
6. Remove from grill and keep warm. Reserve the juice from the fish sauce.
7. To serve: Make a pool of sauce on each plate, garnish Fish on the grill, garnish with lime slices and cilantro.

Coconut Cream Sauce

Ingredients:

 • 1 can (14.5 ounces) coconut cream
 • reserved juice grilled fish
 • 2 c. Tea Lemon rind
 • 1 cup cilantro soup Reserved
 • 1 small chopped red pepper (or Tabasco sauce to taste)
• A sea salt and freshly ground pepper to taste

Method:

1. Pour 1 cup of coconut cream in small saucepan over medium heat.
2. Bring to low boil, reduce heat to simmer and reduce until thickened.
3. Add the fish stock, lemon zest, coriander, pepper, salt and pepper. Simmer for 5-6 minutes.
4. Taste and adjust seasoning.

Other recipes by JoAnn Jagroop can be found at http://thisdamecooks.wordpress.com

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