| 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 |
tb |
Peanut oil |
| 4 |
|
Lime wedges for garnish |
| 2 |
ts |
Black peppercorns |
| 4 |
|
Whole cloves |
| 2 |
|
And 1/2 tablespoons sugar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
White rhum |
| 1 |
tb |
Grated lemon zest |
| 2 |
ts |
Fresh lemon juice |
| 2 |
|
Ripe mangoes; peeled, pitted, and |
|
|
; roughly chopped |
| 1/2 |
c |
Chardonnay wine |
| 2 |
tb |
Fresh orange juice |
| 1/2 |
|
Habanero or Scotch bonnet chile; seeded and finely |
|
|
; minced |
INSTRUCTIONS
RHUM AND PEPPER PAINT
MANGO-HABANERO MOJO
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.
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