Around the World in 80 Foods....Carribean Ahi/Mahi with Red Pepper Guava "Jammin' " Sauce

Welcome! Today our international inspiration comes from my good friend and charming Dutch South African, Mona VanArk...who, as it happens, has contriubuted some of her adventures to the epic action adventure saga, The Kurgan's Secret! 

Today my thick accented companion will be sharing one of her prized recipes which she picked up on a "swim" (as opposed to "DIG") on a sunken galleon off the Virgin Islands (which also included a stop over on the jammin' island of Jamaica!) Her advice is to use a mix of Ahi and Mahi Mahi Tuna for the full-flavored effect. Enjoy!

For the " Jammin' " sauce (not quite a jan, jelly, or reduction!):

1 lg bell pepper, chopped fine

1 lg chunk (1 1/2 -2 inches) of guava paste

3/4 of a serrano chile, chopped fine

1/4 cup water

3 Tbsp. red wine vinegar

dash of salt

1/2-1 tsp. lime juice

Combine all of the ingredients in a small sauce pan. Bring to a boil and then reduce to medium-low heat. Cook until sauce is reduced and thickened, stirring occasionally.

For the fish:

1 1/2 lbs. Mahi Mahi and Ahi Tuna fillets

3 heaping Tbsp. flaked coconut

lg. handful of cashews, chopped semi-fine

1/4-1/2 cup of flour

salt for BOTH the fillets and the flour dredge

2 eggs

combine flour, salt, coconut and cashews and punch of black pepper in shallow bowl. Whisk eggs in a separate bowl. Dip your salted fillets first in the egg muxture, then ciat thoroughly in flour mixture. Melt 2 Tbsp. of butter in a large frying pan, add 2 Tbsp. of oil, leave in the pan until butter is bubbly but not brown, then add fish. Cook over medium-low heat until fish is white (in the case of the Ahi Tuna, pale pink) and flakt when pulled apart with a fork. Serve hot with your jammin sauce, crusty artisian bread and couscous or salad!