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Rum and Pepper Painted Fish




Source of Recipe


orman Van Aken, Miami chef visiting Cutter's Bayhouse


List of Ingredients




12 whole cloves
1 1/2 Tbl. black peppercorns
3/4 cup light rum
2 1/2 Tbl. lemon zest
1/2 cup sugar
3/4 cup soy sauce
2 Tbl. lemon juice
8 oz. boneless white fish per person
1/2 oz. peanut or canola oil
1 chopped mango
1/4 cup Chardonnay
2 Tbl. orange juice
1/2 minced Habanero chile

Recipe



Toast cloves and peppercorns in a dry skillet over medium heat. After they smoke, remove from heat and grind them in a spice grinder. Mix with light rum, lemon zest, sugar, soy sauce and lemon juice. Boil 10 minutes then strain. Paint one side of fish with mixture. Sear paint side down in oil. Turn over when black. Finish cooking in a 450 degree oven for 4-6 minutes. Blend mango, Chardonnay, orange juice and minced chile. Serve warm with fish.

Serves 4.