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

By ROBandSEAN

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
• Black Bean-and-Fruit Salsa
• Lime wedges (optional)

Details

Servings 4

Preparation

Step 1

Preparation

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 450°.
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.
Note: Pepper paint may be refrigerated for up to a month.

1 1/2 cups cubed peeled ripe mango
1/4 cup Chardonnay or other dry white wine
2 tablespoons orange juice
1 to 1 1/2 teaspoons habanero pepper sauce

Preparation

Combine all ingredients in a blender or food processor, and process until smooth