Guava Grilled Salmon

Rinse salmon under cold running water, then blot it dry with paper towels. Generously season salmon on both sides with salt and pepper. Arrange fish in baking dish and pour guava nectar and olive oil over it. Let salmon marinate in refrigerator, covered, for 1 hour, turning fish several times so that it marinates evenly.

Guava barbecue sauce: Place guava nectar in large heavy non-aluminum saucepan over medium-high heat and bring to boil. Let boil until it's reduced to 1 cup, 5 to 8 minutes. Whisk in butter, tomato paste, lime juice, Worcestershire sauce, vinegar, hot pepper sauce and garlic. Let sauce simmer over medium heat until thick and flavorful, about 5 minutes, whisking from time to time.

Taste for seasoning, add salt and pepper to taste and more lime juice, Worcestershire sauce, vinegar, and / or hot sauce as necessary. Using fork or slotted spoon, remove and discard garlic clove. sauce can be refrigerated, covered, for several days. Reheat before serving Set up grill for direct grilling and preheat to high.

When ready to cook, drain marinade from salmon and discard marinade. Brush and oil grill grate. Arrange salmon on hot grate, placing it on a diagonal to bars. Grill salmon until cooked through, 3 to 5 minutes per side for fillets, 4 to 6 minutes per side for steaks, rotating each steak one-quarter turn halfway through grilling on each side to create an attractive crosshatch of grill marks. To test for doneness, press fish with your finger; it should break into clean flakes. During last minute of cooking, brush a little barbecue sauce on fish. Transfer salmon to platter or plates and serve at once, with remaining barbecue sauce spooned over it.