| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Mango-Habanero Mojo; see recipe |
| 3/4 |
c |
Rhum and Pepper Paint; see recipe |
| 4 |
|
Boneless chicken breast halves |
| 1 |
tb |
Peanut oil |
| 4 |
|
Lime wedges; for garnish |
INSTRUCTIONS
Preheat oven to 450 degrees F. Spread the paint liberally on the curved
side of the fillets (paint on the skin side). Heat a large cast-iron
skillet until almost smoking. Add the peanut oil and carefully lay the fish
in the skillet, paint or skin side down. Shake the pan a few times to
prevent the fish from sticking. Cook the fish until dark on the painted
side, about 2 minutes. Turn the fish over and drain the oil from the
skillet. Transfer the skillet to the oven and bake for 7 to 9 minutes
(15-20 minutes for chicken).
Warm the mojo through the ladle about 1/2 cup onto each serving plate.
Remove the fish from the oven and place the fillets on top of the mojo.
Serve with the plaintains and a wedge of lime.
Note 1 eep an eye on the plantains as they get close to done, because they
will burn easily if unattended.
Note 2 nstead of chicken breast halves, OR 4 black grouper fillets (or
dolphin fish or red snapper), about 8 ounces each
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
NOTES : Air date 3/4/98
Recipe by: Norman Van Aken
Posted to MC-Recipe Digest by "[email protected]" <[email protected]> on Mar 17,
1998
A Message from our Provider:
“Do you want to know the master planner? God!”