South Seas Combo Recipes

Steps:

• In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour., In a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Steps:

• Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned.
• Drain off the excess fat.
• Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally.
• Stir in the remaining ingredients except the bananas and rice and heat to boiling.
• Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally.
• Stir in the bananas then recover and cook over low heat for 5 minutes.
• Serve over the rice.
• If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it.
• NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas.