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- 4 8 ounces black grouper, mahimahi, or salmon fillets
- 1 tablespoon peanut oil or cooking oil
- 1 lime, cut into wedges
- 1 recipeRhum and Pepper Paint
- 1 recipeMango-Habanero Mojo
- 1 recipeSweet Panfried Plantains
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.
- 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
- 2 ripe mangoes, peeled, pitted, and coarsely chopped
- 1/2 cup Chadonnay or other dry white wine
- 2 tablespoons orange juice
- 1/2 of a habanero pepper or Scotch bonnet pepper, seeded and finely chopped
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.
- 2 tablespoons whole black peppercorns
- 12 whole cloves
- 3/4 cup soy sauce
- 3/4 cup white rum
- 1/2 cup sugar
- 3 tablespoons finely shredded lemon peel
- 2 tablespoons lemon juice
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.
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 very ripe plantains
- 2 tablespoons peanut oil or cooking oil
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.