|2 cups||Mango-Habanero Mojo|
|¾ cup||Rhum and Pepper Paint|
|4||Boneless chicken breast halves OR 4 black; (or dolphin fish or|
|; grouper fillets, red snapper), about|
|; 8 ounces each|
|1 tablespoon||Peanut oil|
|4||Lime wedges for garnish|
|2 teaspoons||Black peppercorns|
|2||And 1/2 tablespoons sugar|
|¼ cup||Soy sauce|
|¼ cup||White rhum|
|1 tablespoon||Grated lemon zest|
|2 teaspoons||Fresh lemon juice|
|2||Ripe mangoes; peeled, pitted, and|
|; roughly chopped|
|½ cup||Chardonnay wine|
|2 tablespoons||Fresh orange juice|
|½||Habanero or Scotch bonnet chile; seeded and finely|
RHUM AND PEPPER PAINT
Preheat oven to 450 degrees F. Spread the paint liberally on the curved side of the fillets (paint on the skin side).
Heat a large cast-iron skillet until almost smoking. Add the peanut oil and carefully lay the fish in the skillet, paint or skin side down. Shake the pan a few times to prevent the fish from sticking. Cook the fish until dark on the painted side, about 2 minutes. Turn the fish over and drain the oil from the skillet. Transfer the skillet to the oven and bake for 7 to 9 minutes (15-20 minutes for chicken).
Warm the mojo through the ladle about ½ cup onto each serving plate.
Remove the fish from the oven and place the fillets on top of the mojo.
Serve with the plaintains and a wedge of lime.
Note: Keep an eye on the plantains as they get close to done, because they will burn easily if unattended. Yield: 4 servings
Rhum and Pepper Paint:
Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. Transfer to a spice grinder and grind roughly, about 1 minute.
Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until ¼ cup remains, about 10 to 12 minutes; it will begin to foam as it reduces.
Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.
Yields: about ¼ cup
In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.
Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.
Yields: about 2 cups
Converted by MC_Buster.
NOTES : From Norman Van Aken
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
Random recipe of the day