Guava-BBQ Mahi Mahi with Shrimp Fried Rice

Menu Part: 
Cuisine Type: 

This is a mouth-watering combination of flavors. A tangy guava glaze covers the fish grilled to perfection. Shrimp-fried rice is a great accompaniment.


For the Barbecue sauce:
10 oz. guava jelly
2 tsp. mustard powder
4 tbsp. white vinegar
1 tsp. cumin
2 shallots, chopped
1⁄4 cup dry sherry
3 tbsp. tomato paste
2 tbsp. corn syrup

For fried rice:
1⁄4 cup vegetable oil
4 cups cold cooked rice
1 lb. rock shrimp, peeled
4 eggs, beaten
1⁄2 cup coconut, shredded
4 scallions, chopped
1 red bell pepper, finely chopped
2 tbsp. soy sauce
Mint, for garnish

8-8 oz. mahi mahi fillets


1. For the barbecue sauce, combine sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 21⁄2 hr., remove from heat and cool.

2. For rice, heat oil in a wok or large sauté pan until just smoking. Add rice and shrimp and sauté until hot, 3-5 min.

3. Reduce heat to medium, pour in beaten eggs, and stir so eggs coat rice grains. Add remaining ingredients and stir-fry 3 min. Season with salt and pepper.

4. Brush fish with sauce and place on grill. Grill until desired doneness, while continuing to brush with sauce. Serve with shrimp-fried rice on the side.

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