Summary

Ingredients

• 4 port. Fish fillet (s) or chop (white fish, e.g. halibut or plaice)
• 2 mango (s)
• 2 banana (s)
• 1 pineapple
• 1 tablespoon curry powder
• 3 tablespoon oil (olive, sunflower, etc.)
• 1 tablespoon soy sauce
• 1 tablespoon oil (sesame oil)
• 1 lime (s)
• 1 piece (s) ginger, the size a thumb

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Instructions

1. Marinate the fish with lemon juice and grated ginger for a couple of hours. Mix the oil with the curry powder, soy sauce and sesame oil and let it steep. Cut the mangoes along the stone. That makes a total of 4 halves (either peel off or later put on the grill with the skin on, depending on the degree of ripeness). Peel the bananas and cut into four pieces. Cut the pineapple into slices.
2. Brush the fruit and fish with the curry mixture and grill them on both sides in a grill basket (wire holder, usually in the shape of a fish).
3. The charcoal should be hot, then no longer than three to four minutes per side.
4. This goes well with rice with fruity chutney and salad (Asian touch: rub a little ginger into the dressing!).