[CH] (REC) Chile Rum Glazed Grouper
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:19:19 -0400
Just reading this recipe makes my mouth watere -- sooo many recipes
on my list to try. This one also introduced me to cooking terms.
This grouper has a "paint job!"
* Exported from MasterCook *
Chile Rum Glazed Grouper
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup dark brown sugar
1 tablespoon undiluted orange juice concentrate
3 tablespoons dark rum
1/4 teaspoon cayenne pepper
1 small dried bird pepper -- minced, with seeds
2 garlic cloves -- minced
4 grouper fillets -- (4-ounce)
1. In a small saucepan over low heat, combine the sugar, orange juice
concentrate, rum, peppers, and garlic. Stir and heat about 15
minutes, until the sugar is totally melted to a syrupy consistency.
Remove from the heat, and set aside. The glaze may be prepared in
advance and kept refrigerated. If so, bring it to room temperature
before using.
2. Coat the grill rack with nonstick cooking spray. Using a pastry
brush, paint both sides of the fillets with the rum glaze. Grill on
both sides over medium heat for a total of 10-15 minutes, until the
fish flakes easily when tested with a fork. Just prior to removing
the fillets from the grill, glaze again on both sides, using any
remaining glaze. If using the oven broiler, coat baking pan with
nonstick cooking spray. Broil grouper 6 inches from heat on both
sides for a total of 10-12 minutes, until fish flakes easily.
Makes 4 servings
Per Serving: Calories: 2.95; Fat: 2 g; Cholesterol: 60 mg; Sodium: 90
mg; % Daily Value: Potassium 21 %, Vitamin B12 15%, Magnesium 15%,
Thiamine 12%
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 1473 Calories; 11g Fat (7.2%
calories from fat); 201g Protein; 109g Carbohydrate; trace Dietary
Fiber; 383mg Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch);
28 Lean Meat; 1/2 Vegetable; 0 Fat; 7 Other Carbohydrates.
NOTES : Glazes, or "paints" as they're often called in the chef
world, have a thick, syrupy consistency and a very concentrated
flavor. In this recipe, dark brown sugar, hot peppers, and rum, all
used over and over again in Caribbean cooking, contrast and
complement each other very nicely. The glaze also gives the grouper a
deep mahogany color. Grouper, a thick, meaty fish, holds up well to
this strong-flavored paint job. While you could substitute swordfish
or tuna, I wouldn't suggest using a mild-tasting, thin fish fillet
like snapper or dolphinfish.
Nutr. Assoc. : 0 0 0 0 0 0 0