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Rum-and-Pepper Painted Fish with Habanero-Mango Mojo

Yield 4 servings (serving size: 5 ounces fish, 1/4 cup mojo, and 1 cup salsa)


  • 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
  • Habanero-Mango Mojo
  • Black Bean-and-Fruit Salsa
  • Lime wedges (optional)

Nutrition Information

  • calories 581
  • caloriesfromfat 14 %
  • fat 9.2 g
  • satfat 1.6 g
  • monofat 4 g
  • polyfat 2.7 g
  • protein 36.2 g
  • carbohydrate 55.1 g
  • fiber 3.7 g
  • cholesterol 63 mg
  • iron 2.9 mg
  • sodium 945 mg
  • calcium 91 mg

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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; sauté 3 minutes or until dark brown. Turn fish over; place skillet in oven.

  4. 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.

  5. Note: Pepper paint may be refrigerated for up to a month.