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

Servings: 1 servings



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