Smoked fish and prawns with grilled pineapple

Smoked fish and prawns with grilled pineapple

Preparation

Preheat the Tepan stainless steel grill to 250 degrees and coat the back half in the smoking flour. Place a grill rack on top, lay the prawns and fish (this should be slightly damp) on the rack and wait for the smoking flour to start to smoke. Place a domed lid or stainless steel bowl over the prawns and fish and switch off the back half of the Tepan grill. Smoke the prawns and fish for 5–10 minutes.

Meanwhile, clean and slice the pineapple. Wash and clean the spring onion, herbs and chilli. Cut the spring onion into rings. Shake the herbs dry and chop. Wash and squeeze the limes.

Cook the pineapple on the front half of the Tepan grill at 230 degrees without oil until browned. Mix together the spring onion, herbs, chilli, lime juice, peppercorns, fish sauce, soy sauce, oil and maple syrup to create a dressing.

When the pineapple is done, plate up and drizzle the dressing on top. Slice the smoked fish and place it on the pineapple with the prawns. Season with salt, pepper and a little lemon juice.

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Preparation time: 35 minutes  
Cooking time: 20 minutes
Serves 4

  • 100 g smoking flour
  • 4 very fresh prawns, tail shelled
  • 100 g tuna steak
  • 100 g swordfish steak
  • 1 fresh pineapple
  • 1 spring onion
  • ½ bunch of mint
  • ½ bunch of coriander
  • 1 red chilli pepper
  • 3 limes
  • Red peppercorns
  • 1 tsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • Fleur de Sel
  • Ground black pepper
  • Lemon juice

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