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Fish with Mango-Habanero Mojo

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2.5 by 3 people
690 views
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  • Makes: 4 servings
  • Start to Finish: 1 hr 25 mins

Fish with Mango-Habanero Mojo

2.5 by 3 people
690 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 1 hr 25 mins

Directions

  1. 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.
  2. 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

Mango-Habanero Mojo

Directions

  1. 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

Directions

  1. 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

Directions

  1. 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.

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