Rum-and-Pepper Painted Fish with Habanero-Mango Mojo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
2. Preheat oven to 450°.
3. 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.
4. 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.
5. Note: Pepper paint may be refrigerated for up to a month.
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