Herself's Recipes

I had a dish similar to this at PF Changs, they used honey dew melon and honey crusted walnuts. I prefer it with mangoes and honey crusted pecans.

Sauce:
1 can coconut milk
2 Tablespoons lime juice

Heat over medium heat until reduced and thickened ~ 30 minutes, stir occasionally

Shrimp:
~ 12 good size shrimp ready for cooking
1 Tablespoon lime juice
2 Tablespoons olive oil
minced garlic to taste

Toss it all in a bowl and marinate for an hour before grilling or frying your shrimp

Fruit:
You can use 2 mangoes or ~ 1/3 of a cantaloupe or ~1/3 of a honey dew melon

Cut into 1″ cubes

Nuts:
1 cup honey coated walnuts or pecans

Rice:
1 cup rice + 2 cups water, cook until rice is tender

Combine:
Put rice on plates, top with shrimp, fruit, nuts and then 1/2 of the coconut sauce.

Serves 2
You’ll have enough coconut sauce for two meals.

Coconut trees are in constant bloom, but each coconut takes a year to mature. The Europeans first mention coconuts as food in the mid 1500s. On the Nicobar islands they were used as currency till the early 1900s. So for a while, money really did grow on trees.

This is a Chinese style topping for sword fish that I liked very much. Sear one side of the fish in the broiler or on the grill. Flip the fish and put this on the top for the duration of the cooking. Fish is done when it is white/opaque rather than clear. This topping will work well with any of the lighter flavored white fishes or as a filling (roll it up inside the fish before baking )

1 lb sword fish steak
2 Tblsp boiled black beans, crushed in a blender or food processor
1 tsp ginger
2 Tbsp crushed or grated garlic
1 pinch pepper
1/2 tsp sugar
2 Tbsp olive oil
1 tsp balsamic vinegar
1 Tbsp soy sauce

Mix all ingredients except the swordfish well. Put paste on grilled fish after one side seared and fish is already been turned over.