| 4 | | Escolar fillet pieces; (about 5 oz. each) |
| | JAMAICAN BBQ MARINADE |
| 1/2 | c | Lemon juice |
| 1/4 | c | Olive oil |
| 1/4 | c | Chopped onion |
| 2 | | Poblano chiles; cored, seeded and coarsely chopped |
| 1 | | Habanero chile; cored, seeded and coarsely chopped, (optional) |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Minced garlic |
| 1 | tb | Malt vinegar |
| 1 | ts | Ground allspice |
| 1 | ts | Ground nutmeg |
| 1 | ts | Curry powder |
| 1 | ts | Salt |
| 1 | ts | Ground black pepper |
| | MASHED SWEET POTATOES |
| 2 | lg | Sweet potatoes |
| 1 | tb | Honey |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| | Salt and freshly ground black pepper |
| | CURRIED PEACHES |
| 4 | c | Sliced fresh peaches; (about 1 1/2 lb. peaches) |
| 1 | c | Sun-dried tomato halves; coarsely chopped, softened in warm water |
| 1 | c | Sliced red onion |
| 1/2 | c | Rice vinegar or white wine vinegar |
| 1/4 | c | Brown sugar |
| 1 | tb | Curry powder |
| 1 | ts | Powdered ginger |
| | JICAMA PARSLEY SLAW |
| 1 | c | Julienned jicama |
| 1/4 | c | Coarsely chopped parsley |
| 1 | tb | Fresh lemon juice |
| | Coarsely ground black pepper |
