The Rhum & Pepper Painted Fish with a Habanero-Mango Mojo
Yields: 4 entrees
For the fish:
4) 8 ounces portions of black grouper (or other firm fish like snapper)
1/2 oz. peanut oil for cooking the fish
For the Rhum and Pepper Paint
:
Yield: ¾ Cup
2 ½ Tablespoons whole black peppercorns
12 whole cloves
1/2 Cup sugar
3/4 Cup soy sauce
3/4 Cup light rum
2 ½ Tablespoons of grated lemon zest
2 Tablespoons lemon juice
1. Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. (About 1 minute.) Now grind them together in an electric spice grinder. Transfer them to a heavy sauce pan. Add the remaining ingredients and heat all together on medium heat. The mixture will begin to foam as it reduces. When it has reduced by approx. half, about 25-35 minutes strain it through a fine-mesh strainer into a bowl. Reserve until needed.
NOTE: The rhum can suddenly ignite when reducing. Be sure to have a lid or another pan handy to cover the paint pan. It will immediately extinguish the oxygen and the flame. Then lower the heat a touch, remove the lid and proceed.
~This can be made up to one month ahead and refrigerated.
For Mango-Habanero Mojo
Yield: About 2 Cups
1 ripe, juicy mango, peeled and cut away from the stone
1/4 cup Chardonnay
½ orange, juiced (2 Tablespoons)
1/2 fresh habanero, Scotch bonnet or other hot chile, stem and seeds removed, minced
1. Blend the mango, Chardonnay and orange juice together in a blender. Now add the minced scotch bonnet chiles and reserve.
To Serve:
1. Just before serving preheat an oven to 450 degrees. Paint the fish liberally on the skin side only and store them on a plate. Warm the "mojo" in a small saucepan until just barely hot.
2. Now heat a large skillet until almost smoking hot. Now add some peanut oil and carefully add the fish, paint side down. Shake the pan to avoid sticking. When the fish is quite dark on the painted side flip it over, degrease the pan and place the pan into the preheated oven. Bake the fish 7-9 minutes. Ladle about 4 ounces onto each serving plate. Now remove the fish from the pan and place it on top of the mango sauce. Serve with a wedge of lime.
1996 All Rights Reserved by Norman Van Aken
