Ingredients

• 2 Organic Bananas, chopped
• 1/3 cup Bermuda Onion, chopped
• 1 Tbsp. Olive oil
• 1 Tbsp. Soy sauce or liquid aminos
• 1 Tbsp. Brown sugar
• Juice of one lime
• 1 tsp Fresh grated ginger
• ½ Cup chopped organic dates
• ¼ Cup light rum
• ¼ Cup water
• Pinch of allspice
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• 1 lb. Red snapper
• 2 Tbsp. melted butter
• Salt and pepper
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Instructions

Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and the soy sauce and saute for two minutes. Add the lime juice, rum, and then mix in the dates, allspice, water, brown sugar, ginger, and bananas. Simmer over low heat for 12-15 minutes, stirring occasionally, until the flavors combine. While the relish is simmering, sprinkle each side of the fish with salt and pepper. Put the melted butter into a baking dish. Put the fish in the butter, turning once so that both sides are coated. Place under the broiler for 3-5 minutes, turn it over and broil for 3-5 more minutes. Serve the snapper by itself or over rice, with the relish spooned over the top. Garnish with pecans.

Ingredients

• 1 − 8 ¾-ounce can pineapple tidbits
• 2 tablespoons brown sugar
• 4 teaspoons cornstarch
• 2 tablespoons vinegar
• 2 teaspoons soy sauce
• ¼ teaspoon salt
• 1 vegetable bouillion cube
• 1 − 9 ¼-ounce can tuna, drained
• ½ cup green pepper strips
• Chow mein noodles or hot cooked rice

Instructions

Drain pineapple, reserving syrup. Add water to syrup to equal 1 cup. In saucepan combine brown sugar and cornstarch; blend in reserved syrup, vinegar, soy sauce, salt and crumbled bouillion cube. Cook and stir over medium heat till thickened and bubbly. Stir in pineapple, tuna and green pepper. Cook over low heat till vegetables are crisp-tender and vegetables are heated through, about 2-3 minutes. Serve over warmed noodles or rice. Serves 4.