| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Escolar fillet pieces; (about 5 oz. each) |
| 1/2 |
c |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 2 |
|
Poblano chiles; cored, seeded and coarsely chopped |
| 1 |
|
Habanero chile; cored, seeded and coarsely chopped, (optional) |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Malt vinegar |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground black pepper |
| 2 |
lg |
Sweet potatoes |
| 1 |
tb |
Honey |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
|
|
Salt and freshly ground black pepper |
| 4 |
c |
Sliced fresh peaches; (about 1 1/2 lb. peaches) |
| 1 |
c |
Sun-dried tomato halves; coarsely chopped, softened in warm water |
| 1 |
c |
Sliced red onion |
| 1/2 |
c |
Rice vinegar or white wine vinegar |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Powdered ginger |
| 1 |
c |
Julienned jicama |
| 1/4 |
c |
Coarsely chopped parsley |
| 1 |
tb |
Fresh lemon juice |
|
|
Coarsely ground black pepper |
INSTRUCTIONS
JAMAICAN BBQ MARINADE
MASHED SWEET POTATOES
CURRIED PEACHES
JICAMA PARSLEY SLAW
Seafood alternatives: swordfish, salmon, halibut
Since escolar is so hard to come by, you'll want to try this recipe with
one of the alternatives. If using another fish, you can increase the
portion size to 6 or 7 ounces since the others are less rich than escolar.
For the marinade, combine all the ingredients in a food processor and blend
until smooth. Set aside 1/4 of the marinade to brush on the fish while
grilling. Pour the remaining marinade into a shallow dish, add the escolar
pieces and marinate in the refrigerator for about 6 hours, turning the
pieces once or twice during that time.
Preheat an outdoor grill to medium high or until the coals glow red with
white ash around the edges. While the grill heats, prepare the sweet
potatoes and peaches.
Put the sweet potatoes in a pan with cold water to cover, bring to a boil
and simmer until the potatoes are tender, about 25 minutes. While the
potatoes are cooking, prepare the curried peaches: put the peaches,
sundried tomatoes, onion, vinegar, brown sugar, curry powder and powdered
ginger in a medium saucepan and cook over medium heat until everything is
tender and slightly thickened, about 30 minutes, stirring occasionally. Set
aside over very low heat to keep warm until ready to serve.
When the potatoes are tender, drain them and, when cool enough to handle,
peel away the skin. Put the potatoes in a large bowl (or back into the pan)
with the honey, cinnamon,nutmeg, salt and pepper to taste and whip with a
large whisk until smooth. Set aside, covered, to keep warm.
For the jicama parsley slaw, toss together the jicama, parsley and lemon
juice with pepper to taste until well mixed. Chill until ready to serve.
Take the escolar from the marinade and grill until just opaque through, 2
to 4 minutes per side, brushing the fish liberally with the reserved
marinade while cooking.
To serve, put a scoop of the sweet potatoes in the center of each plate.
Top the sweet potatoes with a spoonful of the curried peaches. Set the
escolar on the peaches and top with the chilled jicama slaw.
continued in part 2
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