Recipe courtesy of David Marcelli
Episode: Army Cook-Off
Total:
31 min
Active:
10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly.

In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.

Remove from heat, strain and let cool.

Place the fish fillets in the cooled marinade and let sit for 20 minutes.

Preheat the oven to 375 degrees F.

Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done.

Brush marinade on finished fish. Serve with vegetables as soon as possible.

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