To make the Mahi-Mahi
Marinate mahi-mahi steak in chopped herbs, lime juice, molasses and salt and pepper for 20 minutes.

Heat coconut oil in frying pan. Lightly coat steaks with seasoned flour, and gently pan-fry for 2 minutes on each side until golden brown.

To make the Cou Cou
Soak cornmeal in cold water for 5 minutes. Combine okra, salt, onions, garlic and herbs in saucepan and bring to a boil.

Reduce heat and let simmer for 10 minutes. Strain off okra and hold. In a thick-bottomed saucepan, over a low flame, add the soaked cornmeal and half of the okra liquid. Stir constantly with a whisk. Add, in stages, the remaining okra liquid. Continue to stir and allow to steam until cornmeal is totally cooked. Add okra and butter, mix well and serve with your favorite sauce.

Combine garlic, herbs, mustard and lime juice rub over the pork tenderloin, and marinate for 10 minutes.

Heat oil in pan and cook pork until golden brown; set aside.

In a bowl, place sliced cucumber and marinate with lime juice, salt, pepper and fresh herbs.
Arrange on a plate and nest sliced pork tenderloin in center. Drizzle with liquid of pickled cucumber.

Heat a thick-bottomed pan and melt butter. Add sugar and cook until golden brown.

Combine mango, banana, scotch bonnet pepper and ginger, and toss with sugar. Add rum, and flame to remove alcohol. Add mango juice (if required).