I’ve had this “wheel” of guava paste sitting in my pantry since 2015. I know, but thank goodness it’s in a tight-sealed can! It was buried in the back of my pantry cabinet with little hope of getting any love until we had to clear out all of our kitchen cabinets for the renovation. It was then (about a year ago!) that I promised myself that I would definitely do something with the paste. An obvious choice was to make guava and cream cheese pastries, which I did (recipe on blog soon!). But I wanted to do something more interesting and unexpected with this.

I’m glad I did. I searched for a list of complimentary ingredients that would pair well with guava. Orange, ginger, chili spices, etc. Since we eat a lot of fish in this house, esp. salmon, I decided to develop this recipe as a glaze and sauce for fish. The guava paste is extremely sweet, but I tried to add the right balance of heat with the ginger and chili spice. The worcestershire and soy sauce give this glaze a really great, deep savory flavor. It can also be used on halibut (if you can afford it these days!) or even black cod. Yum!

This recipe can be made in the oven or stove top. Grilling the fish adds an additional level of smokiness that pairs really well with the flavors in the sauce. It’s a great recipe, and one that I’m going to keep it in rotation on the family dinner menu!