IT should come as no surprise that Pisceans love seafood. Those born under this fishy star sign will devour anything from exotic oysters to plain salmon. Their favourite flavours are saffron and garlic, for savoury dishes, and nutmeg and vanilla for sweet ones.

Uppermost in their minds is that they want their food to be organic. So, if a Piscean is coming to dinner try to make sure things are as natural as possible.

They have a desire to escape reality and get involved in out-of-this-world things. They are generous too - give them a box of chocolates and they will tend to share them all and not leave one for themselves.

The fish loves dreamy and romantic restaurants with exotic seafood and spices to titillate their palate.

Like other water signs, Pisceans see food as a way to escape reality: as the key to relaxing and unwinding after a long, hard day.

Pisceans prefer to have their meals ready prepared. They rarely go into the kitchen, but if they do - be prepared to experience something out of this world.

u Stuart Nabbs is the executive head chef at the Royal York Hotel

Recipe

Mixed grill of seafood, warm organic garlic and saffron sauce, organic spinach chutney

Any type of fish may be used. A good combination is salmon, a white fish and shellfish. I've used lobster but it is not necessary and you can still produce something spectacular without it.

Ask your fishmonger to prepare the fish for you or if you feel adventurous have a go yourself. Before cooking, ensure the fish is clean and try to remove any small bones that are present.

If you are preparing the fish yourself, wear some protective covering on your hands.

Do not season the fish until you are ready to cook Seasoning before can draw the flavour out of the fish.

Serves four

Ingredients:

4x 50 gms portions of fresh salmon

16 large shell-on prawns

4x 50 gms portions of fresh tuna

3 tablespoons good olive oil

Sauce:

3 tbsp of white wine vinegar

1 teaspoon dried oregano

1 clove of garlic

teaspoon saffron

teaspoon sugar

4 tbps good olive oil

2 tbps freshly-chopped parsley

Chutney:

500 gms fresh organic spinach leaves

6 spring onions

2 fresh organic chillies

3 tablespoons white wine

1 teaspoon grated fresh ginger

50 mls olive oil

Seasoning to taste

Method:

1. Make the spinach chutney by placing all the ingredients into a food processor and mix to a coarse consistency. Place into a sealed container and store in the fridge. (This can be made two days ahead, but bring to room temperature before serving).

2. To make the sauce, place 50mls of hot water, plus the vinegar, oregano, saffron, sugar and the oil into the processor. Peel the garlic and blend with the other ingredients until smooth. Remove from the processor and stir in the parsley. Season to taste. Warm slightly before serving.

3. Heat the grill on full power and then turn down to medium. Season the salmon and tuna with sea salt and freshly-ground pepper. Place the fish on to the grill rack, sprinkle with a little olive oil and cook until a brown crust forms. Keep warm. Place the prawns, still in their shells, on to the grill rack and sprinkle with a little olive oil cook until crispy and brown.

4. Place the fish on a serving plate, along with the spinach chutney and pour over the slightly-warmed sauce.