The Rhum And Pepper Painted Fish W/a Habanero-mango Mojo

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Naga	Chiles, Salsas/hots, Seafood	4	Servings

INGREDIENTS

4		8-oz. portions of black
		grouper or other firm
		fish snapper
1/2	oz	Peanut oil for cooking fish
2 1/2	T	Whole black peppercorns
12		Whole cloves
1/2	c	Sugar
3/4	c	Soy sauce
3/4	c	Light rum
2 1/2	T	Grated lemon zest
2	T	Lemon juice
1		Ripe, juicy mango peeled &
		cut from stone
1/4	c	Chardonnay
1/2	c	Orange juice, fresh 2
		TBSP
1/2		Fresh habanero, or scotch
		bonnet or other hot
		chile
		stem and seeds removed
		minced

INSTRUCTIONS

RHUM PEPPER PAINT  To make the rhum pepper paint, toast the black
peppercorns and the  cloves together in a dry skillet over moderately
high heat until you  see puffs of smoke (about one minute). Grind them
together in spice  grinder. Transfer to heavy sauce pan and ad the
remaining ingredients  and heat together over medium heat.  Mixture
will begin to foam as it reduces. When reduced by approx.  one-half,
about 25-35 minutes, strain it through a fine-meshed  strainer into a
bowl. Reserve until needed.  MANGO-HABANERO MOJO  Blend the mango,
Chardonnay and orange juice together in a blender.  Add the minced
habanero/chile and reserve.  METHOD  Just before serving, preheat oven
to 450-deg. F. Paint the fish  liberally on the skin side only and
store them on a plate. Warm the  mojo in a small saucepan until just
barely hot.  Heat a large skillet until almost smoking hot. Add some
peanut oil and  carefully add the fish, painted side down. Shake the
pan to avoid  sticking.  When fish is quite dark on painted side, flip
it over, degrease the  pan, and place the pan into pre-heated oven.
Bake the fish 7 - 9  minutes. Ladle about 4 ounces of the mojo sauce
onto each serving  plate. Now remove the fish from the pan and place it
on top of the  sauce. Serve with a wedge of lime.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!! !  NOTE: when making the rhum and pepper paint, the rum can
suddenly  ignite when reducing. Be SURE to have a lid or another pan
handy to  cover the paint pan. It will immediately extinguish the
oxygen and  the flame. The lower the heat a touch, remove the lid, and
proceed.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!! !  NOTES : Rhum and pepper paint can be made up to one month ahead
and  kept refrigerated until needed. Frm. Nat'l. Culinary Review/Oct 96
Posted to CHILE-HEADS DIGEST V3 #187  Recipe by: Chef Norman Van Aken,
Norman's, Coral Gables, FL  From: Inagaddadavida <rael@ebicom.net>
Date: Sat, 14 Dec 1996 17:11:37 -0600

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 211 Calories From Fat: 44 Total Fat: 5g Cholesterol: 14.7mg Sodium: 1861.8mg Potassium: 303.9mg Carbohydrates: 37.6g Fiber: 2.6g Sugar: 28.7g Protein: 6.7g