| 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 |
tb |
Whole black peppercorns |
| 12 |
|
Whole cloves |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Soy sauce |
| 3/4 |
c |
Light rum |
| 2 1/2 |
tb |
Grated lemon zest |
| 2 |
tb |
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
FISH
RHUM & PEPPER PAINT
MANGO-HABANERO MOJO
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
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