INGREDIENTS

Fish of your choice - White Fish best
(6 oz. per person)
3/4 cup coconut milk
1 medium onion, chopped finely
Fresh jalapino pepper to taste
The juice of 2 good-sized lemons or 3 good-sized limes
Salt and pepper to taste

Create the marinade and soak the fish for at least three or four hours, but preferably overnight. That 'cooks' the fish.

Cut the fish into 1" cubes.

Serve as you would a shrimp cocktail, as a salad or an appetizer.

Enjoy!

Hint: My friend Ray Wilson, who was manager at the Sky Lodge, swears by this dish as a sure-fire cure for a hangover!

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Editor's Note: Pete Slimmer is a gourmet cook, who comes by his skills honestly. He helped found the Sky Lodge Retreat in Fiji in 1960, co-owned the Mocambo - also in Fiji - starting in the mid-60's, and was co-founder of the Fijian Hotel & Resort which opened its doors in September of 1968. The Fijian was the "It" destination in the South Pacific under Peter's management and had not one, not two, but three restaurants on the premises. Kokanda was an important item on those menus!