Rum and Pepper Painted Fish with Mangoes

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

For the paint:
1 1/2 tablespoons of whole black peppercorns
12 whole cloves
1/2 cup sugar
3/4 cup low-sodium soy sauce
3/4 cup light rum
2 1/2 tablespoons of grated lemon zest
2 tablespoons lemon juice

For the fish:
4, 8-ounce portions of boneless, skinless fillet of grouper
1 tablespoon peanut oil for cooking the fish

For the mangoes:
1 ripe, juicy mango, peeled and thinly sliced into wedges

For the paint: Toast the black peppercorns and cloves together in a dry
skillet over moderate heat until you see a puff or two of smoke. Remove
from the heat and grind them together in an electric spice grinder or a
clean coffee bean grinder. Transfer peppercorns to a heavy saucepan. Add
the remaining ingredients and heat all together on medium heat. The
mixture will begin to foam as it reduces. When it has reduced by
approximately half, about 25 to 35 minutes, strain it through a
fine-meshed strainer into a bowl. Reserve until needed.

Note: The rum can suddenly ignite. If it does, cover the pan to kill
off the oxygen. Resume heating and reducing as before.

For the fish: Just before serving the dish, preheat an oven to 450°F.
Place the fish on a large platter and then paint the fish liberally on one
side only. Heat a large skillet (or two of them) until almost smoking
hot. Add some peanut oil and carefully add the fish, paint-side down.
Shake the pan to avoid sticking. When the fish is quite dark, flip it
over, degrease any excess oil and place the skillet in the oven. Bake the
fish until just cooked through. Lay the mangoes over the fish evenly.
Serve with a wedge of lemon or lime.


Nutrition Facts Serving size: 1 fish fillet with fruit Calories 501 Total
Fat 6 g Saturated Fat 1 g Protein 47 g Total Carbohydrate 40 g Dietary
Fiber 2 g Sodium 1723 mg Percent Calories from Fat 11% Percent Calories
from Protein 37% Percent Calories from Carbohydrate 32%

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