INGREDIENTS

• 1 star fruit; sliced
• 1 cup orange juice
• 1 mango
• ¼ cup brown sugar
• 1 cup good quality coconut milk
• Handful of pomegranate seeds; optional
• Whipped cream or vanilla ice cream; optional

INSTRUCTIONS

Place the star fruit (3 slices per person) in a pot on the stove. Add the orange juice. Stir well under high heat until juice begins to boil. Reduce heat to medium. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Gently move the slices around and turn them over so they all get cooked. Remove any more brown seeds that may loosen and surface. While star fruit is cooking, place the mango fruit in a blender. Process or blend until it is smooth and puréed. Set aside. When star fruit is nearly done, add brown sugar and stir to dissolve. Remove pot from heat. Stir in the mango purée. Do a taste test and add more sugar if needed. If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds then drizzle with some coconut milk and serve! Top it with some whipped cream or vanilla ice cream.

INGREDIENTS

• 4 (9-inch) bamboo skewers
• 16 large shrimp (about 1 lb.); peeled and deveined, leaving tail shell intact
• ¼ cup olive oil
• 1 Tbsp. fresh rosemary; chopped
• 1 Tbsp. lemon zest; grated
• 2 tsp. garlic; minced
• 1 tsp. coarse-cracked black pepper
• ½ tsp. red pepper flakes
• ½ tsp. salt

INSTRUCTIONS

Soak bamboo skewers in water for ½ hour. Thread 4 shrimp onto each skewer, threading each shrimp through the tail and then through the head; arrange on a large plate. In a small bowl, whisk together oil, rosemary, lemon zest, garlic, black pepper, red pepper flakes and salt until combined; rub over shrimp. Marinate in the refrigerator for 30 minutes, turning once.

For the Mango Salsa: Prepare according to directions. Let stand at room temperature while shrimp are marinating. (Mango salsa recipe down below.)

Prepare an outdoor grill or preheat a stovetop grill pan over medium-high heat. Grill shrimp 2½ to 3½ minutes per side until just cooked through (shrimp will be just barely opaque in the thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.

INGREDIENTS FOR MANGO SALSA

• 2 large, ripe red mangos
• 2 roma tomatoes
• 1 red pepper
• 1 small red onion
• 3 med. garlic cloves
• ¼ cup cilantro
• Juice of 1 lime
• ½ tsp. kosher salt
• ¼ tsp. coarse, black pepper
• 2 Tbsp. sweet Thai chile sauce
• 3 Tbsp. extra virgin olive oil

INSTRUCTIONS FOR MANGO SALSA

Mangos have an oblong shape with a pit in the center, similar to an avocado. Slice the mango along the sides, separating flesh from pit. Take the mango halfs and cut the flesh lengthwise and crosswise to create ¼-inch square pieces, but don’t cut the peel. Finally, use your fingers or a pairing knife to remove the mango away from the peel and place in a small bowl. Dice tomatoes, red pepper, and onion into ¼-inch square pieces and add the mango. Mince garlic and add to the mango mixture. Add remaining ingredients and toss to mix thoroughly.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

INGREDIENTS

• ½ lb. walu; cubed
  (make a day ahead)
• 2 limes
• Handful of cilantro
• 1 tomato
• 1 jalapeño; seeded & finely
  chopped
• 1 avocado; cubed
• 1 mango; cubed
• 1 red onion; finely chopped
• 2 Tbs. coconut milk
• Salt and pepper; to taste
• White corn tortillas
• Canola or vegetable oil
• Salt and pepper; to taste

INSTRUCTIONS

Soak the walu in the juice of 2 limes overnight. When the fish is done “cooking” at least 12-24 hours, be sure to drain the waxy oil that comes out of the fish during the process. Add the other ingredients and mix. Fry the tortillas in hot oil and drain on a paper towel covered plate before serving with the ceviche similar to chips and salsa.

INGREDIENTS

• ½ mango; flesh removed
• 1/3 cups mango nectar
• 3 Tbs. fresh lime juice
• 1 Tbs. fresh ginger; minced
• 2 tspn. curry powder
• 3 Tbs. fresh chives; chopped
• 2 Tbs. shallots; minced
• Salt and pepper
• 6 oz. fresh green beans; trimmed and cut in half
• 8 oz. fresh strawberries; trimmed, washed and cut into bite size pieces
• ½ red onion; thinly sliced
• 8 cups mixed baby greens
• ½ cups fresh cilantro leaves
• Salt and pepper
• 1¼ lb. cooked lobster tail meat; sliced into medallions
  (Learn how to cook lobster on the post below)
• 16 yellow baby plum or cherry tomatoes

INSTRUCTIONS

To make the dressing, place the first five ingredients in a blender. Blend until smooth. Stir in chives, shallots, and season to taste with salt and pepper. (May be prepared one day ahead. Cover and refrigerate). Bring a large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain. Place beans in a large bowl with strawberries, onion, greens, and cilantro. Drizzle some dressing over and toss lightly. Season with salt and pepper to taste. Arrange salad on center of four large plates. Fan lobster medallions along top or side of greens. Garnish with tomatoes and drizzle remaining dressing over salad.