Bill Parkerson --- Fish with Mango-Habanero Mojo
A fishy contribution from Uncle Bill …
Ingredients for Fish With Mango-Habanero Mojo:
© 4 8-ounce black grouper, mahi-mahi, or salmon fillets
© 1 tablespoons peanut oil or cooking oil
© 1 lime, cut into wedges
© 1 recipe Rhum and Pepper Paint
© 1 recipe Mango-Habanero Mojo
Directions:
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 oven. Bake at 450 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 lime wedges. Makes 4 servings. Meanwhile, heat Mango-Habanero Mojo until warm.
Rhum and Pepper Paint Directions:
In a small skillet toast 2 tablespoons whole black pepper and 12 whole cloves over medium-high heat about 1 minute or just until mixture starts to smoke; cool slightly. Transfer to a spice grinder or blender; cover and grind or blend until coarsely ground. In a medium saucepan combine the ground spices, 3/4 cup soy sauce, 3/4 cup white rum, ½ cup sugar, 3 tablespoons finely shredded lemon peel, and 2 tablespoons 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.
Mango-Habanero Mojo Directions:
In a blender container or food processor bowl combine 2 ripe mangoes (peeled, pitted, and coarsely chopped), ½ cup Chardonnay or other dry white wine, and 2 tablespoons 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 ½ of a Habanero pepper (seeded and finely chopped). Cover and refrigerate until ready to serve.