Rum-and-Pepper Painted Fish with Habanero-Mango Mojo

Rum-and-Pepper Painted Fish with Habanero-Mango Mojo
Rum-and-Pepper Painted Fish with Habanero-Mango Mojo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 1/2

    tablespoons black peppercorns

  • 12

    whole cloves

  • 3/4

    cup white rum

  • 1/2

    cup sugar

  • 1/2

    cup low-sodium soy sauce

  • 2 1/2

    tablespoons grated lemon rind

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon vegetable oil

  • 4

    (6-ounce) grouper or other firm white fish fillets

  • Habanero-Mango Mojo (recipe follows)

  • Black Bean-and-Fruit Salsa (recipe follows)

  • Lime wedges (optional)

  • HABANERO-MANGO MOJO

  • 1 1/2

    cups cubed peeled ripe mango

  • 1/4

    cup Chardonnay or other dry white wine

  • 2

    tablespoons orange juice

  • 1

    teaspoon habanero pepper sauce (1 to 1 1/2 teaspoons)

  • BLACK BEAN-AND-FRUIT SALSA

  • 1/2

    cup cubed peeled ripe mango

  • 1

    cup diced peeled papaya

  • 1/2

    cup cubed pineapple

  • 1/2

    cup diced red onion

  • 1/2

    cup canned black beans rinsed and drained

  • 1/2

    teaspoon habanero pepper sauce (1/2 to 1 teaspoon)

  • 1

    tablespoon minced fresh cilantro

  • 1

    tablespoon fresh lime juice

  • 1

    tablespoon extra-virgin olive oil

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon black pepper

  • 1

    garlic clove minced

Directions

Heat a nonstick skillet over medium-high heat until hot. Add peppercorns and cloves, and cook 1 minute. Place spice mixture in a spice or coffee grinder; process until finely ground. Place pepper mixture in a saucepan. Add rum and next 4 ingredients (rum through lemon juice); bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until reduced to 1/2 cup. Strain pepper "paint" through a fine sieve over a bowl; discard solids. Set aside. Preheat oven to 450º. Wrap handle of skillet with foil; heat oil in pan until hot. Brush pepper paint over one side of fish. Place fish, paint side down, in skillet; sauté 3 minutes or until dark brown. Turn fish over; place skillet in oven. Bake 7 minutes or until fish flakes easily when tested with a fork. Serve fillets with Habanero-Mango Mojo and Black Bean-and-Fruit Salsa; garnish fillets with lime wedges, if desired. Serving Size: 5 ounces fish, 1/4 cup mojo, and 1 cup salsa ____________________ To Make Habanero-Mango Mojo Combine all ingredients in a blender or food processor, and process until smooth. Yield: 1 cup Serving Size: 1/4 cup ____________________ To Make Black Bean-and-Fruit Salsa Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups Serving Size: 1 cup salsa

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