4 fillets of orange roughy
Strained juice of 6 limes
2 sm. onions, finely chopped
Melon, mangoes or other colorful seasonal fruits

COCONUT CREAM MAYONNAISE:

2 eggs, separated
1 tsp. dried mustard
3 tsp. lime juice
Salt & pepper
1 c. olive oil
1 tbsp. boiling water
1/2 pt. canned coconut cream
1/2 c. dairy cream

Cut fillets in 1/2 inch cubes or strips. Place cubed fish into bowl containing lime juice and finely chopped onions. Place in refrigerator and marinate for 12 hours.

COCONUT CREAM MAYONNAISE: Mix 2 egg yolks with dried mustard in a small bowl. Add 3 teaspoons of lime juice and salt and pepper to taste. Warm 1 cup olive oil. Add warmed olive oil drop by drop at first, beating into mixture, and then increase flow to a slow trickle while continuing to heat mixture until the mayonnaise is thickened and smooth. Whisk one egg white until stiff and fold into mayonnaise with 1 tablespoon boiling water. Take 1/2 pint of coconut cream and blend with 1/2 cup of dairy cream. Stir enough blended coconut cream into mayonnaise mixture to give required taste and consistency. Place coconut cream mayonnaise in refrigerator and chill for at least 1 hour.

PRESENTATION: Remove marinated orange roughy from refrigerator and drain. Add fruit and coconut cream mayonnaise. The prepared dish may be held in the refrigerator for up to one day prior to serving. Serves 4 to 6.

This dish is very nice to serve as a first course, or as a salad before the entree at a dinner party.