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



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

Recipe from

Cooking Light

Nutritional 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


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)


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; sauté 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.

April 1997
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