Submitted By: Jennifer Kirkgaard

serves 4

Taste the exotic Asia, anytime. This can be prepared throughout the year and even during the week; it's that quick, easy and low in fat. Total prep and cooking time are 30 minutes!


Using a knife, slice off the top and bottom of the grapefruit. Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel. Repeat until completely peeled. Remove any remaining white parts (the bitter pith). Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices). Slice away the fruit by cutting between the membrane. Set aside the grapefruit segments. Into the small bowl, squeeze the juice from the grapefruit membrane. Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly. Add the grapefruit segments and set aside.

Preheat the barbecue to medium or oven to 350 F.

Peel and cut sweet potatoes into 1-2 inch cubes. Put in a pot and cover with cold water; add a pinch of salt. Bring to a simmer and continue cooking until tender. Drain water return potatoes to pan and add milk. When milk is hot, remove from burner and begin mashing. Season to taste with salt and pepper. Cover to keep warm.

In a shallow baking dish, spread out halibut filets and rub the curry powder, salt, pepper and olive oil.

Either place fish curry side-down, on a hot greased grill. Or put the fish curry side-down, into a shallow baking dish and place in the oven. Cook for about 6-8 minutes or until the flesh can be flaked with a fork.

For and fancy dinner: Place potato mixture in the center or a warmed plate, put the fish on top and spoon salsa on top.

For family style dinner: Serve potatoes and fish on a heated platter and serve the salsa as a condiment.

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