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Categories:
black peppercorns cloves white rum sugar soy sauce lemon rind lemon juice vegetable oil grouper lime wedges
Viewed: 47 - Published at: 5 years agoIngredients
- 2 1/2 tablespoons black peppercorns
- 12 whole cloves
- 3/4 cup white rum
- 1/2 cup sugar
- 1/2 cup low-sodium soy sauce
- 2 1/2 tablespoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil
- 4 (6-ounce) grouper or other firm white fish fillets
- Lime wedges (optional)
Method
- Heat a nonstick skillet over medium-high heat until hot. Add peppercorns and cloves, and cook 1 minute. Place spice mixture in a spice or coffee grinder; process until finely ground. Place pepper mixture in a saucepan. Add rum and next 4 ingredients (rum through lemon juice); bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until reduced to 1/2 cup. Strain pepper "paint" through a fine sieve over a bowl; discard solids. Set aside.
- Preheat oven to 450°.
- Wrap handle of skillet with foil; heat oil in pan until hot. Brush pepper paint over one side of fish. Place fish, paint side down, in skillet; saute 3 minutes or until dark brown. Turn fish over; place skillet in oven.
- Bake 7 minutes or until fish flakes easily when tested with a fork. Serve fillets with Habanero- Mango Mojo and Black Bean-and-Fruit Salsa; garnish fillets with lime wedges, if desired.
- Note: Pepper paint may be refrigerated for up to a month.
