Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997

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

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

581 calories; calories from fat 14%; fat 9.2g; saturated fat 1.6g; mono fat 4g; poly fat 2.7g; protein 36.2g; carbohydrates 55.1g; fiber 3.7g; cholesterol 63mg; iron 2.9mg; sodium 945mg; calcium 91mg.
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