Grilled Fish and Pineapple Skewers with Lime Sorbet
For the lime sorbet: Rinse 1 lime in hot water, wipe dry and cut into slices.
Squeeze the juice from the remaining 5 limes. Dissolve the sugar in 400 ml (approximately 1 1/2 cups) of lukewarm water. Stir in the lime juice. Place in a shallow bowl.
Freeze, stirring once per hour, until set, about 4 hours. Alternatively, can freeze sorbet in an ice cream maker.
Divide the sorbet between dessert glasses and garnish with a fish skewer and lime slice.
For the skewers: Cut the fish fillet into 1.5 cm (approximately 1/2 inch) cubes.
Peel and cube the pineapple. Alternately thread the fish and pineapple onto the skewers. Season with salt and pepper to taste, and drizzle with the honey. Cook on a hot grill for 4 minutes.