Seafood with Chef Pascal Curry Lemon Grass Sauce
(Serves 4)

8 oz fresh salmon filets cut into 4 pieces
8 oz fresh grouper filets cut into 4 pieces
4 shrimps size 21/25 peeled and deveined
4 scallops
12 mussels
8 clams
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
1 cup fresh pineapple, diced
1/4 cup shelled coconut, toasted
12 oz Chef Pascal Curry & Lemon Grass Sauce
1 tablespoon vegetable oil

In saucepan over medium heat add oil. Saute red and green bell peppers, onion, salmon, grouper and clams. Stirring occasionally for approximately 2 minutes. Pour Chef Pascal Curry Lemon Grass Sauce into a saucepan and bring sauce until star to bubble. Add scallops, shrimps, mussels and pineapple, stirring to incorporate. Simmer a few minutes stirring occasionally until shrimps have turned bright pink. Add salt and pepper to taste. Serve over rice and garnish with toasted coconut.