Caramel Sauce on Fish?

We hosted dinner club today for lunch after church. We fed the kiddos, put them to bed and then had a couple uninterrupted hours together as couples. We went for a Southeast Asian theme using some various recipes from Food and Wine, Terrific Pacific and the famous Frog Commissary Cookbook.
We decided that the best new recipe was this one: Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad. Here's a picture of the recipe made with chicken. I tried it using Ahi tuna instead of chicken and put them on kabobs. I served the grilled kabobs over lettuce leaves with the citrus fruit segments underneath and the caramel sauce drizzled over top. It was a great new flavor combination, well worth the effort to make the caramel. I also added coconut milk to the marinade to soften the spices, since we were using fish. My husband also came up with a GREAT new way to grill fish-- put a large piece of aluminum foil underneath and grill as usual. You even get great grill marks still without the pieces all falling off the kabobs through the grates.
We also served Bacon Wrapped Beef Kabobs with Sweet Potatoes marinated in a watered down Peanut Sauce (from the famous Frog Commissary Cookbook) over rice. We had a White Cabbage and Green Papaya Slaw and several tropical juice drinks. We also tried some very curious Ginger Malt drink that I found at Lee Lee's, our international super grocery store. And we finished off the afternoon with Vanilla Bean Panna Cotta (a little too rich for me-- next time I'll use some whole milk instead of cream) with a Twisted Poppyseed Yeasted Coffeecake from a very old article in Martha Stewart Living. I'll post later about the delicious appetizers we made from Terrific Pacific cookbook...