Fish Fillets with Rum-Infused Tomato-Thyme Rundown
- Yield: 4 servings
- 4 2 ounce red snapper, grouper, tuna, swordfish or other firm fish fillets
- 1teaspoon low sodium soy sauce
- 1 lime, juiced
- Pepper, to taste
- Nutmeg, freshly ground, to taste
- 1teaspoon cilantro, finely chopped
- Freshly ground pepper, to taste
- 1/4cup all-purpose flour
- 2 eggs, lightly beaten
- 2tablespoons oil
- 2tablespoons butter
- Appleton Tomato-Thyme Rundown
- 14ounces unsweetened, canned coconut milk
- 1 onion, diced
- 3 cloves garlic, diced
- 1 scallion, chopped
- 2 sprigs thyme
- Dash of nutmeg
- Appleton Rum
- 2 Habanero peppers, chopped
- 1teaspoon curry powder
- 1 tomato, seeded and chopped
- 4ounces tomato puree
- 1teaspoon vegetable oil
1. Pour canned coconut milk through a strainer to catch excess fat.
2. In a medium pot, mix onion, garlic, scallion, thyme, curry powder, nutmeg, chopped peppers and seasoning pepper. Cook over medium heat until the onions start to turn translucent. Set aside.
3. In a separate pot, over medium heat, sweat tomato puree in the vegetable oil. Note: To sweat means to allow to heat without browning. Stir in onion, scallion and thyme mixture.
4. Add coconut milk and chopped tomato. Cook for a couple more minutes until fragrant and warm. Remove mixture from pan.
5. Deglaze pan by adding rum slowly over high heat while stirring quickly and scraping bits of leftover rundown into the mix. Reduce rum by half then pour the deglazing liquid through a metal strainer and into the rundown. Set aside and keep warm until ready to serve.
1. Combine soy sauce, fresh lime juice, pepper, nutmeg and cilantro in a small bowl.
2. Turn fillets into escalopes by thinning out with a rolling pin. Cover each piece with plastic wrap for easy rolling.
3. Marinade fish for no more than 5 minutes in mixture. Once fish had been removed from marinade, dredge in flour and shake off any excess that doesn’t stick to the fish. Dredge the fish in egg to coat completely. Discard leftover marinade, flour and egg.
4. Heat oil and butter in a pan over high heat. Pan fry fish over high heat until golden brown. Serve with rundown.
Recipe provided by Sandals LaSource Grenada Resort and Spa.