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

Ingredients

• 4 servings black bean-and-fruit salsa 
• 2.5 tablespoons peppercorns black
• 24 ounce grouper fillets white firm
• 2 tablespoons juice of lemon fresh
• 2.5 tablespoons lemon rind grated
• 0.5 cup soya sauce low-sodium
• 4 servings habanero-mango mojo 
• 0.8 cup rum white
• 0.5 cup sugar 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• aluminum foil

Directions

1. Heat a nonstick skillet over medium-high heat until hot.
2. Add peppercorns and cloves, and cook 1 minute.
3. Place spice mixture in a spice or coffee grinder; process until finely ground.
4. Place pepper mixture in a saucepan.
5. 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.
6. Preheat oven to 45
7. Wrap handle of skillet with foil; heat oil in pan until hot.
8. Brush pepper paint over one side of fish.
9. Place fish, paint side down, in skillet; saut 3 minutes or until dark brown. Turn fish over; place skillet in oven.
10. Bake 7 minutes or until fish flakes easily when tested with a fork.
11. Serve fillets with Habanero- Mango Mojo and Black Bean-and-Fruit Salsa; garnish fillets with lime wedges, if desired.
12. Note: Pepper paint may be refrigerated for up to a month.