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4 marlin, swordfish or tuna steaks ¼ cup hollandaise sauce 4 yellow plum tomatoes
1 red and 1 yellow bell pepper 1 small zucchini 2 cups spinach leaves 2 cloves garlic
¼ cup olive oil juice of ½ lime salt and pepper nasturtium blossoms (optional)
field peas or pigeon peas and rice
Soak the fish one hour in salt water and the juice of half a lime. Dry on paper towels. Brush the steaks with oil, sprinkle with salt and pepper. Grill over hot mesquite charcoal until almost done (approx. 2 min per side). Let cool. Vegetarians can eliminate the fish.
Cut the peppers in 1-in squares, the zucchini in 1/2-in rounds, quarter the tomatoes. Slice the garlic paper-thin. Heat the oil in a skillet or wok over med. high heat. Add garlic, peppers and zucchini. Stir-fry 1 min. Remove from heat. Add tomatoes, cover and let sit until cool.
Wash and dry spinach leaves, remove thick stems. Cover 4 serving plates with them. Place the fish in the center and spoon over hollandaise sauce. Surround with the vegetables and peas and rice. Drizzle the pan juices over. Garnish with nasturtium blossoms if available.