Ingredients: 3 filets of Mahi Mahi 1 tsp Olive oil 2 tbsp Margarine 1/4 cup Brown sugar Blackened spice (to coat the fish, available in most stores) 2 tbsp Lime juice 2 thick slices of yam (cut lengthwise) 3 tbsp Jamaican brandy Black Bean Papaya Salsa

Black Bean Papaya Salad
Ingredients:

1 cup cooked black beans
2 ripe papayas, peeled, seeded and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, diced
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 tbsp ground cumin
1 tbsp minced red or green chili pepper
salt to taste
fresh cracked black pepper to taste

Methods:

1. In a large mixing bowl, combine all the ingredients and mix them together well. This salsa will keep, covered and refrigerated for 4 to 5 days. Makes about 5 cups.
2. Preheat a medium sized frying pan on high heat. Add 1 teaspoon of olive oil. Roll the Mahi Mahi filets in the blackened spice until they are completely covered. Place them in the pan and sear them evenly on both sides. Add 3 tablespoons of Jamaican brandy. Turn the pan slightly to an open flame and flambé.
3. Preheat a small frying pan on high heat. Add 2 tablespoons of margarine and 1/4 cup of brown sugar. Stir as they begin to melt. Once it starts to caramelize, add 2 tablespoons of lime juice and stir. Add the yam slices. Let one side soak and caramelize and then repeat on the other side.

To Plate:

Place the fish filets on one side of the plate. Put the candied yams on the opposite side. Pour any remaining margarine and brown sugar on top of the yams. Add the black bean papaya salsa to the top of the fish.