Rhum And Pepper-painted-chicken With A Mango-habanero Moj
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Gma1 | 1 | Servings | |
INGREDIENTS
| 2 | c | Mango-Habanero Mojo |
| 3/4 | c | Rhum and Pepper Paint |
| 4 | Boneless chicken breast | |
| halves OR 4 black or | ||
| dolphin fish or | ||
| grouper fillets red | ||
| snapper about | ||
| 8 ounces each | ||
| 1 | T | Peanut oil |
| 4 | Lime wedges for garnish | |
| 2 | t | Black peppercorns |
| 4 | Whole cloves | |
| 2 | And 1/2 tablespoons sugar | |
| 1/4 | c | Soy sauce |
| 1/4 | c | White rhum |
| 1 | T | Grated lemon zest |
| 2 | t | Fresh lemon juice |
| 2 | Ripe mangoes, peeled | |
| pitted and | ||
| roughly chopped | ||
| 1/2 | c | Chardonnay wine |
| 2 | T | Fresh orange juice |
| 1/2 | Habanero or Scotch bonnet | |
| chile seeded and finely | ||
| minced |
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: Keep an eye on the plantains as they get close to done, because they will burn easily if unattended. Yield: 4 servings Rhum and Pepper Paint: Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. Transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature. Yields: about 1/4 cup Mango-Habanero Mojo: In a blender, puree the mangoes, wine, and orange juice until smooth. Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm. Note Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough. Yields: about 2 cups Converted by MC_Buster. NOTES : From Norman Van Aken Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 998
Calories From Fat: 393
Total Fat: 44g
Cholesterol: 351.2mg
Sodium: 3434.3mg
Potassium: 1471.9mg
Carbohydrates: 21.4g
Fiber: 3.6g
Sugar: 6.8g
Protein: 124.8g