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Fish with Mango-Habanero Mojo
- Rinse fish; pat dry with paper towels. Generously brush cooled Rhum and Pepper Paint on curved side of each fish fillet. In an extra-large cast-iron skillet heat oil over high heat. Add fish, paint side down; cook about 2 minutes or until dark, shaking pan a few times to prevent fish from sticking. Carefully turn fish, paint side up. Transfer skillet to a 450-degree F. oven. Bake for 7 to 9 minutes or until fish flakes easily with a fork.
- Meanwhile, heat Mango-Habanero Mojo until warm. Spoon about 1/2 cup mojo onto each plate. Place fish on top of mojo. If desired, drizzle with a little of the remaining paint. Serve with Sweet Panfried Plantains and lime wedges. Makes 4 servings.
From the Test Kitchen
Prepare Mango-Habanero Mojo; cover and refrigerate for up to 24 hours. Prepare Rhum and Pepper Paint; cover and let stand at room temperature for up to 6 hours.
Recipes from Normans New World Cuisine by Norman Van Aken
- In a blender container or food processor bowl combine mangoes, Chardonnay and orange juice. Cover and blend or process until smooth. Strain through a medium-fine mesh strainer to eliminate the fruit pulp so the sauce is nice and smooth. Stir in habanero pepper. Cover and refrigerate until ready to serve.
Rhum and Pepper Paint
- In a small skillet toast whole black pepper corns and cloves over medium-high heat about 1 minute or just until mixture starts to smoke; cool slightly. Transfer to a spice grinder or a clean, dry blender container; cover and grind or blend until coarsely ground. In a medium saucepan combine the ground spices, soy sauce, white rum, sugar, lemon peel, and lemon juice. Bring to boiling; reduce heat to medium. Cook, uncovered, about 30 minutes or until 3/4 cup mixture remains (should be syrupy like honey). Strain through a fine mesh strainer. Cool to room temperature.
Sweet Panfried Plantains
- In a small bowl combine pepper, cumin, salt, and cinnamon. Cut very ripe plantains diagonally into 1/4-inch-thick slices. Sprinkle spice mixture on one side of the plantain slices. In a large skillet heat peanut oil over medium-high heat. Add half of the plantains, spice side down, and cook for 1-1/2 to 2-1/2 minutes per side or until golden brown to slightly black. Drain on paper towels; cover and keep warm. Repeat with remaining plantains.