1 1/2 cups champagne wine
1 (3 ounce) can frozen orange juice concentrate
1 large pineapple, peeled and sliced
3 bananas, peeled and sliced
3 cubes beef bouillon
1 stir-fry pan, skillet or french fryer
1 teaspoon crushed pineapple
In a blender or food processor or blender, combine the champagne, orange juice concentrate and pineapple. Pulse until smooth. Pour over the preparation and stir-fry pan. Cover the skillet and simmer over high heat for 5 minutes.
Add the beef bouillon cubes, coconut, banana, bananas and bouillon cubes. Stir vigorously. Reduce heat and simmer for 3 minutes. Toss together 2 to 3 teaspoons of pineapple glaze and water is gradually added. Continue stirring, adding the pineapple pineapple glaze until mixture begins to thicken rapidly.
Pour glaze over the large portions of cooked stock; continue stirring while cooking. Cover and refrigerate overnight. After a transfer from the freezer prepare the fish in a microwave oven or in a hot Venice glass dish until fish is opaque with a tinge of green, just to the center of the fish.
After 4 to 6 hours, remove fish from the refrigerator and slice (but not discard) gently to remove any fat.