This sauce is somewhat similar to the Salsa de Maracuja y Coco that I had with a fillet of Corvina at Verde Tropical Hotel on the island of Taboga (see photo). I came up with this sauce when I discovered S&W brand’s canned “Tropical Peaches”, which are cling peach chunks with natural passion fruit flavor.
This recipe is for pork chops, but all you have to do to make it for fish is to substitute the ham base for clam base (or just go with the chicken base). Everything else remains the same except that I would flour the fish before frying to get the same browning you get naturally with the meat. Serves 2-3.
- 2-3 approx. 6-8 oz pork sirloin boneless chops
- 1 tbsp olive oil
- 15 oz can S&W tropical peaches
- 1 tsp ham or chicken base
1) Season chops with salt and pepper on both sides and, in a large frying pan, fry chops in the oil on medium-high heat until browned on both sides. (If pork sticks to the pan just leave it alone; it will release fairly easily when browned.)
2) In a blender, blend the entire contents of the tropical peach can until smooth.
3) When browned well on both sides, turn the heat down to medium, remove the pork, and add the contents of the blender and the teaspoon of the base.
4) Bring to a simmer, stir well, and return the meat and any accumulated juices to the sauce. Heat through for a couple of minutes and serve with rice, patacones, or fried ripe plantain. Garnish with parsley or mint.