Jamaican bbq escolar with sweet potatoes and curried pc pt 2

Yield: 1 Servings

Measure Ingredient
4 \N Escolar fillet pieces; (about 5 oz. each)
½ cup Lemon juice
¼ cup Olive oil
¼ cup Chopped onion
2 \N Poblano chiles; cored, seeded and coarsely chopped
1 \N Habanero chile; cored, seeded and coarsely chopped, (optional)
2 tablespoons Balsamic vinegar
1 tablespoon Minced garlic
1 tablespoon Malt vinegar
1 teaspoon Ground allspice
1 teaspoon Ground nutmeg
1 teaspoon Curry powder
1 teaspoon Salt
1 teaspoon Ground black pepper
2 larges Sweet potatoes
1 tablespoon Honey
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
\N \N Salt and freshly ground black pepper
4 cups Sliced fresh peaches; (about 1 1/2 lb. peaches)
1 cup Sun-dried tomato halves; coarsely chopped, softened in warm water
1 cup Sliced red onion
½ cup Rice vinegar or white wine vinegar
¼ cup Brown sugar
1 tablespoon Curry powder
1 teaspoon Powdered ginger
1 cup Julienned jicama
¼ cup Coarsely chopped parsley
1 tablespoon Fresh lemon juice
\N \N Coarsely ground black pepper





Seafood alternatives: swordfish, salmon, halibut Since escolar is so hard to come by, you'll want to try this recipe with one of the alternatives. If using another fish, you can increase the portion size to 6 or 7 ounces since the others are less rich than escolar.

For the marinade, combine all the ingredients in a food processor and blend until smooth. Set aside ¼ of the marinade to brush on the fish while grilling. Pour the remaining marinade into a shallow dish, add the escolar pieces and marinate in the refrigerator for about 6 hours, turning the pieces once or twice during that time.

Preheat an outdoor grill to medium high or until the coals glow red with white ash around the edges. While the grill heats, prepare the sweet potatoes and peaches.

Put the sweet potatoes in a pan with cold water to cover, bring to a boil and simmer until the potatoes are tender, about 25 minutes. While the potatoes are cooking, prepare the curried peaches: put the peaches, sundried tomatoes, onion, vinegar, brown sugar, curry powder and powdered ginger in a medium saucepan and cook over medium heat until everything is tender and slightly thickened, about 30 minutes, stirring occasionally. Set aside over very low heat to keep warm until ready to serve.

When the potatoes are tender, drain them and, when cool enough to handle, peel away the skin. Put the potatoes in a large bowl (or back into the pan) with the honey, cinnamon,nutmeg, salt and pepper to taste and whip with a large whisk until smooth. Set aside, covered, to keep warm.

For the jicama parsley slaw, toss together the jicama, parsley and lemon juice with pepper to taste until well mixed. Chill until ready to serve.

Take the escolar from the marinade and grill until just opaque through, 2 to 4 minutes per side, brushing the fish liberally with the reserved marinade while cooking.

To serve, put a scoop of the sweet potatoes in the center of each plate.

Top the sweet potatoes with a spoonful of the curried peaches. Set the escolar on the peaches and top with the chilled jicama slaw.

continued in part 2

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